Banana-Blueberry Muffins

Like most recipes made with healthy non-wheat ingredients, these muffins will be a bit coarser in texture than those made with wheat flour. Banana, a fruit known for its high carbohydrate content, gives the muffins some of its sweetness, but because it is distributed among 10 muffins, your carbohydrate exposure is kept to a minimum. Blueberries can be replaced by equivalent quantities of raspberries, cranberries, or other berries.

Makes 10 to 12 muffins:

• 2 cups ground almonds (can be purchased pre-ground)
  
• ¼ cup ground flaxseeds (can be purchased pre-ground)
  
• Sweetener such as Truvia, stevia extract, or Splenda equivalent to ¾ cup sucrose
  
• 1 teaspoon baking powder
  
• Dash of fine sea salt
  
• 1 ripe banana
  
• 2 large eggs
  
• ½ cup sour cream or coconut milk
  
• ¼ cup walnut oil, coconut oil, or extra-light olive oil
  
• 1 cup blueberries, fresh or frozen
  

Directions:

1. Preheat the oven to 325°F. Grease a 12-cup muffin tin with oil.
   
2. Combine the ground almonds, ground flaxseeds, sweetener, baking powder, and salt in a bowl and mix with a spoon.
   
3. In another bowl, mash the banana until smooth. Stir in the eggs, sour cream or coconut milk and oil.
   
4. Add the banana mixture to the almond meal mixture and mix thoroughly. Fold in the blueberries.
   
5. Spoon the batter into the muffin cups, filling them halfway. Bake until a toothpick inserted in the center of a muffin comes out dry, about 45 minutes.
   
6. Cool in the pan for 10 to 15 minutes, then turn out of the pan and transfer to a rack to cool completely.