Currently, my parents are visiting me up in Buffalo. We did really fun things like shampoo my carpets and replace lightbulbs (ha), as well as go out for some relaxing dinners. Last night, I made some gluten free chocolate chip cookie bars and served it up with some of this frozen yogurt, and Alex’s mom came over for dessert so my parents could visit with her, too. Today we’re going to hit up a winery or two after telling my parents about one of our favorite wines from the area. I’m excited to try some new wines, although we definitely don’t need more; we have a pretty full wine rack at the moment. Must remember that!
- 3/4 cup white whole wheat flour
- 3/4 cup almond meal (or more flour)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup overripe bananas, mashed (from 2-3 bananas)
- 1/2 cup plain greek yogurt (I love Chobani)
- 2 eggs
- zest of 1 lemon (about 1 Tbsp)
- 1 Tbsp vanilla extract
- 1/4-1/2 tsp liquid stevia, to taste (I used 1/2 tsp for a sweeter muffin)
- 2 cups (1 pint) blueberries, fresh or frozen
Preheat the oven to 350ºF and line a muffin tin with 12 liners.
In a small bowl, stir the flour, almond meal, baking powder, baking soda, salt, and cinnamon together. Set aside.
In a large bowl, mash the bananas, and then stir in the greek yogurt and eggs until well combined. Add the lemon zest, vanilla, and liquid stevia, stirring until smooth. Slowly add the flour mixture, stirring until just combined. Fold in the blueberries.
Scoop 1/4 cup batter into each lined muffin tin. Bake at 350ºF for 20-25 minutes, until a toothpick comes out clean.
Allow to cool in the pan for about 10 minutes before removing to a wire rack to cool. Serve. Store leftovers in an airtight container in the refrigerator.