Submitted by: Katherine Friedman
Prep Time: 20 Minutes
Cook Time: 35 Minutes
Very tasty gluten-free muffins. Lots of flavor from the different fruits in these!
Preheat oven to 350ºF. Line muffin tin with cupcake liners.
Combine almond flour, baking soda, and sea salt (optional) in a bowl. Add lightly beaten eggs. Then, with mixer on high, add banana, crushed pineapple (and its juice), olive oil, and water. Stir in walnuts, chopped apple, and fresh or frozen blueberries.
Pour batter into muffin cups, filling to the top without overflowing. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.