These flourless white chocolate blueberry muffins are gluten-free, oil-free, and dairy-free, but so soft and tender that you’d never be able to tell they’re healthy! Whipped up in the blender in under 5 minutes flat, they make a delicious breakfast or snack!
So I didn’t even realize that it’s been over two.whole.months since I posted a recipe for flourless muffins… and that’s just not okay.
I usually try to make at least one new batch a month for you guys, but the last one to make an appearance was a much-loved chocolate zucchini, and that was all the way back in the beginning of June. Oops. I’m not sure what the heck happened to July, but what’s say we end the muffin drought with a new summer-inspired batch for August…
- ¼ cup almond butter
- 1 ripe medium banana
- 1 large egg
- ¼ cup honey
- 2 Tbsp. ground flaxseed
- 1 tsp. vanilla extract
- ½ tsp. baking soda
- ½ cup fresh blueberries, coated with ½ Tbsp. cornstarch**
- ¼ cup white chocolate chips