These are now one of my favorite muffins, by far! Thank you, Elisa, for introducing me to them. I adapted and changed the recipe from Marillyn at Just Making Noise , a wonderful blog, if you haven’t checked it out!
Preheat oven to 350 F and grease your muffin tins.
In a small bowl, mix dry ingredients together, except for almonds and blueberries.
In a large bowl, mix wet ingredients (including banana), except for almond milk.
Add the dry ingredients into the went ones, and slowly add in almond milk, mixing well. You might need a little less or little more milk, depending on the thickness of your batter. You want the batter to be moist, but not too wet or too dry.
Fold in almonds and blueberries and mix well.
Scoop batter into muffin tins and bake for 20-30 minutes. Let cool and enjoy!
You can add any nuts and dried fruit to your muffins. I just felt like almonds and we had dried blueberries on hand.