Best Flourless Blueberry Muffins Recipes

3-INGREDIENT FLOURLESS CHOCOLATE & BLUEBERRY BANANA MUFFINS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• In a bowl, mash the bananas with a fork.
• Add nut butter and mix until combined.
• Divide the batter into two bowls.
• Add cocoa powder to one bowl of batter and mix well.
• Add the blueberries to the other bowl of batter and mix well.
• Add the batter to a muffin tin.
• Bake for 18-20 minutes.
• Let muffins cool.
• Enjoy!

FLOURLESS ALMOND-BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners. Whisk almond meal and cinnamon in a medium bowl; set aside.
• Using an electric mixer on high speed, beat egg yolks, granulated sugar, and vanilla in a large bowl until pale and doubled in size, about 3 minutes. Add almond meal mixture and applesauce and stir just to combine.
• Using electric mixer on high speed, beat egg whites and salt in another large bowl until stiff peaks form, about 3 minutes. Add half of egg white mixture to almond meal mixture and fold to combine, then add remaining egg white mixture and fold to combine. Gently fold in blueberries.
• Divide batter among muffin cups and top with almonds and demerara sugar. Bake muffins until tops are golden brown and a tester inserted into the center comes out clean, about 30 minutes. Transfer to a wire rack and let cool in pan at least 10 minutes before serving.
• Do Ahead
• Muffins can be made 3 days ahead. Store in an airtight container at room temperature.

FLOURLESS ALMOND-BLUEBERRY MUFFINS

Steps:

• Preparation Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners. Whisk almond meal and cinnamon in a medium bowl; set aside.
• Using an electric mixer on high speed, beat egg yolks, granulated sugar, and vanilla in a large bowl until pale and doubled in size, about 3 minutes. Add almond meal mixture and applesauce and stir just to combine.
• Using electric mixer on high speed, beat egg whites and salt in another large bowl until stiff peaks form, about 3 minutes. Add half of egg white mixture to almond meal mixture and fold to combine, then add remaining egg white mixture and fold to combine. Gently fold in blueberries.
• Divide batter among muffin cups and top with almonds and demerara sugar. Bake muffins until tops are golden brown and a tester inserted into the center comes out clean, about 30 minutes. Transfer to a wire rack and let cool in pan at least 10 minutes before serving.
• Do Ahead
• Muffins can be made 3 days ahead. Store in an airtight container at room temperature.

FLOURLESS BLUEBERRY MUFFINS

Steps:

• Preheat your oven to 425 F (218 Celsius) degrees. Line a 12-cup muffin pan with muffin liners and gently spray with cooking spray.
• In a large bowl, mix together the almond flour, coconut flour, baking powder, and salt.
• In a separate bowl, whisk together the mashed bananas, maple syrup, oil, eggs, and vanilla extract.
• Stir in the wet ingredients into the dry ingredients. Stir until they are well mixed.
• Gently fold the blueberries into the batter.
• Divide the batter among the prepared muffin cups.
• Bake until, muffins are dark golden brown and a toothpick inserted in the middle comes out clean, 18-22 minutes.
• Let the muffins cool in the pan for 15-20 minutes and serve.