Banana-Orange-Blueberry Muffins

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3 cups almond flour
¼ cup gluten-free flour blend
¼ teaspoons sea salt
1 ½ teaspoons baking soda
¼ teaspoon ginger
¼ teaspoon cinnamon
2 tablespoons applesauce
1 large navel orange, juiced & zested
3 eggs
4-5 mashed ripe bananas
1 cup fresh blueberries

Preheat oven to 350 degrees. Line a muffin tin with 12 liners.
In a large bowl, combine almond flour, GF flour blend, sea salt, baking soda, and spices, and whisk thoroughly until combined. In another bowl, combine applesauce, orange juice and zest, eggs, and banana mash. Add wet ingredients to dry and combine. Gently fold in blueberries. Spoon into muffin cups and bake for 35-40 minutes, rotating pan 25 minutes into baking time. Muffins are done when a toothpick inserted in the center comes out clean.