Frozen wild blueberries (from Trader Joe's) and almond meal (also from Trader Joe's) make these muffins sinfully moist while the milled flax seeds (Trader Joe's!!) gives a great nutritional kick!
I love muffins and I love to bake with almond meal! So combining the two just made sense. Almond meal is a great wheat flour alternative for those of you that have gluten intolerance. I love the flavor and texture almond meal adds to baked goods, plus it contains a good amount of protein, calcium and iron! Using almond meal also helps to reduce the amount of overly processed carbohydrates in your diet. Remember, carbohydrates are NOT bad (especially those of the whole grain, vegetable and fruit variety). In fact, they are essential to healthy nutrition. But try to keep the processed carbs (those that contain white/wheat flours, sugar) to a minimum.
Flax seeds are great in this muffin because they add a nice, nutty flavor and are rich in omega-3 (helps keep heart healthy), lignans (an antioxidant and hormone balancer) and fiber (both soluble and insoluble).
So gluten intolerant or not — try these! They are moist, sweet and satisfying. Have 2 or 3 for breakfast, along with a cup of greek yogurt or pop them in the freezer until you’re ready to hit the pool or beach — then pack them up for a post swim snack. The kids will love them too!
- 3 cups Trader Joe’s Just Almond Meal
- 1/2 cup toasted rolled oats
- 1/2 cup Trader Joe’s Milled Flax Seed with Blueberries
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 tablespoons Trader Joe’s Evaporated Cane Juice
- 2 ripe bananas
- 4 tablespoons unsweetened almond milk
- 3 tablespoons vegetable oil
- 3 tablespoons raw blue agave nectar
- 2 eggs
- 2 cups Trader Joe’s Frozen Wild Blueberries
Preheat oven to 325. Place paper liner cups into mini muffin tin.
In a large bowl or the bowl of a stand mixer, combine almond meal, oats, flax seeds, salt, baking soda, cinnamon, and evaporated cane juice.
In a small bowl, mash the banana until smooth and creamy. Add the almond milk, vegetable oil, agave and eggs. Mix until thoroughly combined.
Pour the banana mixture into the almond meal mixture and blend until well incorporated. Add the blueberries and gently mix in.
Divide into muffin tins and bake until tops are golden brown and firm to the touch — about 20 minutes.
Cool on wire rack. Makes 2 dozen mini muffins.