Blueberry Muffin Tops

By Angeline D. Brauer, DrPH, MHS, RDN

This was an experiment for my husband’s birthday.  It turned out so well that I’ve continued making it as a healthy option for breakfast.  I used dried blueberries (no sugar added), but fresh blueberries can probably work as well.

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Prep Time Cook Time Total Time Servings
15 min 30 min 45 min 9 muffin tops

Wet Ingredients

Ingredients

6 dates soaked and blended in hot water
¼ cup almond milk
¼ cup oil
Juice from half a lemon

Dry Ingredients

Ingredients

1 cup almond flour
½ cup banana flour
¾ cup tapioca flour
2 tsp baking powder
1 tsp ground flaxseed
½ tsp salt
¼ tsp ground nutmeg
Dash of ground cloves
1 cup dried blueberries

Instructions

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