No Sugar Almond Flour Muffins (with low sugar option)

These muffins are what I eat for breakfast every morning with my coffee or tea.  They have no added sugar, only the sugar from 1 banana and 1/2 cup of blueberries spread out between the 24 muffins.  I like to use almond flour because I find it much more filling than a wheat flour.

Sugar Free Muffins (with low sugar option)

adapted from Everyday Grain Free Gourmet

5 cups of balanced almond flour

1 teaspoon salt

1 teaspoon baking powder

6 eggs

2 tablespoons of vanilla

1 banana

1/2 cup of honey (optional)

1/2 cup of blueberries

1. ) Mix all of the dry ingredients in a large bowl.  Make a well in the center.

2.) Put all of the wet ingredients in the well of the dry ingredients.  Use a hand blender or a fork to mash/mix the eggs, banana and vanilla (and honey if using).  

3.) Mix in blueberries, fill muffin cups 1/3 to 1/2 the way full with batter.

4.) Bake in a 300F oven for 25-35 minutes.

A few notes:
* I find that these do not store for very long, so I put them in the freezer and defrost them in my toaster oven each morning.
* Did you notice how brown the banana was in the picture?  That is because when they get old, I throw them in the freezer and then pull them out when I need to cook with them.  Once defrosted, just snip off the top of the banana with a pair of scissors and press out the banana from the bottom right into your bowl.  It will be pre-mashed.  

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