Don’t be afraid of the term “muffin top” – especially if your muffin top is paleo like mine! (And blueberry mmmm…)
Blueberry Muffin Tops
(6 muffins @ 105 cal/ea.) – 40 min
4 oz (1/2 cup) almond meal
¼ tsp baking powder
1/8 cup stevia or sweetener
¼ tsp cinnamon
½ cup blueberries (frozen)
¼ tsp salt
½ cup almond milk
Preheat oven to 300F.
Food process banana, egg, stevia, salt and cinnamon until smooth.
Add the almond meal and baking powder in and blend again.
Add frozen blueberries and pulse a couple of times to chop them up a bit (but not too much).
Add almond milk last, pulse a couple of times, and you should have a strange somewhat crumbly dough.
Use those hands and play patty-cake to form some lovely muffin top rounds.
Lay on cookie sheet (optionally covered with parchment paper or tin foil)
Bake 30-35 minutes.
Wrap in parchment paper, and package up for freezing!