Over the next few weeks I am sure that I will be posting lots of blueberry recipes. We usually get about a container of blueberries every week from our CSA box and although I love blueberry things, I’m not a huge fan of just plain blueberries.
Yesterday I had an amazing urge to eat berry pie; blackberry, huckleberry, blueberry, or any combination of dark tangy berries. Flour and sugar filled desserts I am trying to stay away from, so I created something to satisfy my sweet tooth.
Easy Mini Almond Banana Muffin Tops with Blueberry Compote
I didn’t mean for them to turn out like muffins (I was aiming more for a crisp cookie), but these tasted yummy just the same.
Makes 4 small servings or two large desserts
1- 1 ½ Blueberries
2 TBSP lemon Juice
1 tsp Stevia Powder
1 tsp honey
(Or sweeten to taste)
Put all ingredients into small sauce pan and toss to coat. Set burner to medium low heat. Crush berries and stir occasionally. Cook for about 10-15 minutes until berries have popped and mixture is mostly liquid.
Almond Banana Muffin Tops:
2 TBSP butter
1 tsp vanilla
1 tsp honey
¾ Cup Almond Flour
¼ Cup Coconut Flour
¼ tsp baking soda
Preheat oven to 350 degrees
In a bowl, mix together egg, butter, vanilla, honey, and banana. Add flours and baking soda and mix until blended smooth. Split between 4 greased muffin cups or spoon onto baking sheet. Bake 8-10 minutes or until they start to brown and are firm to touch
Spoon blueberry compote over muffins. Drizzle plain yogurt (I love the Strauss plain whole milk yogurt with no sugar added), or if you can’t resist; your favorite vanilla ice cream.
My husband might tell you that I licked my bowl clean. I will then tell you that there is no proof.
The next morning for breakfast I had a bowl of yogurt with some of the blueberry compote on top and a piece of muffin. So delicious.