Banana-blueberry almond muffins

Since I make my own almond milk, I always have lots of almond flour that needs to be used. These muffins are quick to pull together, no added sugar and tasty. I usually have all the ingredients on hand which makes it a "go-to" recipe for me. They are also toddler-approved and a quick weekday breakfast when trying to get everyone out the door for daycare/work.

Variations of this recipe are all over the Internet, mainly on Paleo sites. The following recipe was given to me by my daughter's nutrition consultant, Sandra Power. She helped us find healthy ways to add a few pounds on our toddler and get rid of recurring constipation issues. We are very grateful. [She got this recipe from a friend, who apparently was inspired by a creation from Elana's Pantry].

Note: I once tried to double the recipe and bake it in an Elmo cake pan but it never cooked fully, 100+ minutes in the oven. Stick to regular-sized muffins trays and you'll be fine!

Ingredients

• 3 cups almond flour
• 1/4 teaspoon sea salt
• 1.5 teaspoon baking soda
• 2 Tablespoons olive oil
• 2 cups mashed bananas
• 1 cup frozen blueberries
• 1 teaspoon each of vanilla and cinnamon

Instructions

1. Preheat oven to 350F
2. Combine flour, salt, baking soda, cinnamon in a bowl
3. Add wet ingredients to dry bowl until combined. Stir in bananas and fold in blueberries.
4. Divide into 12 muffins and bake for 35-40 minutes
5. Allow to cool before removing them from the muffin tins