2 cups ground almonds
1/4 cup ground flaxseed
Sweetener equivalent to 3/4 cup sucrose (or 1/4 cup turbinado sugar)
1 teaspoon baking powder
dash sea salt
1 ripe banana
2 large eggs
1/2 cup sour cream or coconut milk
1/4 cup walnut oil, coconut oil or extra-light olive oil
1 cup blueberries (fresh or frozen)
Preheat oven to 325. Grease 12-cup muffin tin.
1. Combine almonds, flaxseed, sugar, baking powder and salt.
2. In a separate bowl, mash banana until smooth. Stir in eggs, sour cream or milk and oil. Add mixture to almonds and mix thoroughly. Fold in blueberries.
3. Bake 45 minutes. Cool thoroughly.
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