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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Wheat Muffins and an Egg

This is my favorite morning snack. A hardboiled egg and a wheat muffin with a cup of coffee.

Here is my recipe for the Wheat Muffin:
1 cup whole wheat flour
1/2 cup white flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1 egg
1 cup of mashed banana or applesauce (or 1/2 cup of each)
1/3 cup honey
1/2 cup milk

1. Preheat oven to 375F. Grease muffin pan or put muffin cups in pan.
2. Mix dry ingredients
3. Mix wet ingredients
4. Combine wet and dry together and put in the pan, filling about 2/3 full.
5. Bake for 15-20 minutes.