Preheat oven to 400 degrees Fahrenheit. Line muffin tins.
In an electric blender or food processor, blend almond butter, banana, egg, vanilla extract, and baking soda until smooth.
Pour batter into muffin tins and drop a few blueberries into each muffin.
Bake for eight to 10 minutes.
Allow to cool completely before enjoying.
Directions
About
Notes:
To store at room temperature, line an airtight container with paper towel, then add the muffins and seal them; they will keep for two to three days. The muffins can be frozen for up to three months.
Description:
The Voice is a popular community magazine servicing Lakewood, Jackson, Toms River, Manchester and Howell. Entertaining, informative, relevant and high quality content is enjoyed by tens of thousands every week.
www.thevoiceoflakewood.com
WhatsApp 732-719-5348
Styling and photography by Chay Berger
Prep by Chumy Berger
Chumy Berger, personal chef, can be reached at 848-210-7973.
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion0 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...