Blueberry Muffins


The weather in New York City has been so out of whack these days. Two days ago I was walking around in my favorite ripped jeans and a white t-shirt and today its pouring rain and I was freezing walking down the block in my winter jacket. Thank god I don’t have many places to be today because it is definitely one of those I just want to sit in my apartment in sweatpants catching up on my favorite blogs and TV shows. On that note, I decided to bake some clean blueberry muffins to snack on, on this lazy day. These muffins are made with almond flour and sweetened with dates and ripened bananas for some extra protein and flavor. Eat one plain or smear it with homemade almond butter or some jam and you’ll have the perfect comfort food without the guilt or fat.



2 Cups Almond Flour

¾ Cup Unsweetened Shredded Coconut

1 Large Extra Ripe Banana

3 Organic Eggs

4 Tablespoons Earth Balance

½ Cup Plain Yogurt

10 Dates, pitted

2 Teaspoons Baking Powder

1-Teaspoon Vanilla Extract

1-Teaspoon Cinnamon

1 Pinch Sea Salt

2 Handfuls Organic Blueberries (frozen is fine)

Preheat the oven to 400 degrees. Line 12 muffin molds. Add the dates to a food processor until they are blended into a paste. In a large bowl, mix all the ingredients except the blueberries until well combined. Fold in blueberries, careful not to crush too many. Pour the batter in the muffin molds and bake for 12-15 minutes.


*Recipe adapted from green kitchen stories 

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