Wheat free Banana Blueberry Muffins!

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Great for Breakfast or a Sweet Snack, my banana blueberry muffins are sure to satisfy. If you’re not a fan of blueberries, just omit them from the recipe.

50 grams of melted butter or a quarter cup of olive oil

2 tablespoons of honey

2 ripe bananas (the more ripe they are, the sweeter the muffins will taste)

2 teaspoons of baking powder

2 tablespoons of apple cider vinegar

3 eggs

2 cups of almond meal

1 cup of fresh or frozen blueberries

A muffin tin

Preheat the oven to 180 degrees C. Grease the muffin tins with a little butter or oil and set aside. Peel the bananas then mash the bananas. Beat the eggs in a separate bowl and set aside. Combine the melted butter, honey, banana, and egg. Add in the baking powder and apple cider vinegar. Add the almond meal and blueberries and mix thoroughly. Spoon mixture into muffin pans and bake for 50 minutes at 180 degrees Celsius. Makes about 12 small muffins.

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