Gluten-Free Almond Blueberry Mini Muffins with Maple Cream Cheese Drizzle

Gluten-Free Almond Blueberry Mini Muffins with Maple Cream Cheese Drizzle

 

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Author: Brianne @ Cupcakes & Kale Chips

Serves: 24 mini muffins

Ingredients

• 1 cup almond butter
• 2 small bananas
• 2 eggs
  
• 1 t vanilla
• ½ tsp baking soda
• 1 tsp apple cider vinegar
• About 1 c blueberries
• Maple Cream Cheese Drizzle (see Note below)

        at Amazon

Instructions

1. Preheat your oven to 400°F. Spray with cooking spray or grease mini muffin pan.
2. Mix almond butter and bananas in a blender until pureed and smooth.
3. Add the eggs, baking soda, and vinegar, and blend well.
4. Place about 1 T of batter in each muffin cup. Top each one with about three blueberries. Divide the remaining batter between the muffin cups, about 1 T more on each.
5. Bake for 8-10 minutes.
6. Let cool for a few minutes in the pan, then remove from the pan to cool on a rack.
7. Drizzle with the Maple Cream Cheese Drizzle. I used a sandwich baggie with the corner cut off to put the Drizzle on the muffins.

Notes

Combine 2 T softened cream cheese (regular or light) and 2 T real maple syrup and stir until smooth.

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