Flourless Blueberry Muffins (6 months and up)
I’ve shared a few muffin recipes:
But I wanted to come up with something new, something fluffier and heartier. Plus, I kind of like tossing things into a bowl, crossing my fingers, and hoping for the best. Many times, it’s a win.
These are a win.
They are high in protein, freezer-friendly, baby-friendly, and fairly easy to customize, if you’ve got allergies. See allergy notes after the recipe!
Why flourless? I get asked that question a lot. There are a few reasons. One, many folks prefer to withhold grains from their babies for a while because grains can be tough to digest. Two, many folks are dealing with a gluten intolerance or sensitivity. And three, some folks are on a Paleo diet. While these muffins are not Paleo, there’s a quick and easy substitution that would make them Paleo.
FLOURLESS BLUEBERRY MUFFINS
Makes 6 muffins or about 10 mini muffins, Good 6 months up
- 1 medium ripe banana (yellow or turning brown)
- 1 heaping tablespoon (15g) almond butter (or peanut butter)
- 2 eggs
- 1 heaping tablespoon (15g) coconut flour (or about 2 tablespoons of all-purpose)
- 1 teaspoon (5g) ground cinnamon
- 1/2 teaspoon (2.5g) baking powder (Paleo?) (if gluten-free, use a GF baking powder)
- 1/4 teaspoon (1.25g) salt (if your almond butter is salted, omit this ingredient)
- about 1/2 cup blueberries (give or take, depending on your preference)
- cooking spray OR parchment paper cupcake liners
- Preheat your oven to 350F.
- Purée the banana using a blender or food processor. You can also mash it by hand, but your batter won’t be as smooth.
- Mix in the almond butter and eggs (using a hand mixer, whisk, or fork).
- Add the dry ingredients: flour, cinnamon, baking powder, and salt. Combine completely, but don’t overmix!
- Stir in the blueberries gently.
- Spray a muffin tin with non-stick spray or place your cupcake liners.
- Carefully pour the batter into the muffin tins until about 2/3 filled. They will puff up!
- Bake for 15-20 minutes. It’s closer to 15 minutes if you’ve used a mini tin, and it’s closer to 20 minutes with a regular muffin tin. Either way, a fork should come out cleanly (unless it hits a blueberry, in which case it may come out a little purple).
- Let them sit in the muffin tin for at least 5 minutes before trying to remove. Then you may carefully remove them and enjoy as is!
Making ahead? Let them cool completely before storing in a freezer bag. To reheat? I would simply pop them in the microwave OR place them in a hot oven for 7-8 minutes.
BEGINNERS. The potential allergens here are eggs and nuts. (Remember, anything can be an allergen. There are just some that are far more common than others.) If your child has an egg allergy, I would highly recommend trying the allergy-friendly muffins I linked at the top! If nuts and peanuts are out of the question, try sunflower seed butter instead.
Frozen blueberries should be thawed slightly before using in this recipe.
Doubling or tripling the recipe should work fine simply by multiplying everything by 2 or 3.