Hi there, friends! Can't believe another week has gone by, but thrilled to enjoy a little bit of a warm up from last week's polar vortex chills. Did you make a pot of stew?
This week, we have lots of fruit in our boxes, and that made me crave blueberry muffins. I have to admit, I'm truly not much of a baker. Something about sifting this, weighing that and dirtying several bowls for different mixing processes really stresses me out, anyone else? When I come across a one bowl recipe that is really good, I can't help but scream about it from the rooftops.
So, with that being said, this week's recipe is a one bowl mixing, almond flour based, Blueberry Muffin Top Cookie recipe. These cookies are fluffy and light, slightly sweet, and come together in less than 15 minutes. Since they're almond flour based, they're low in carbs, and mainly sweetened with a mashed banana, and a touch of pure maple syrup. I'm pretty sure that means you can eat them for breakfast, right? Let's dig in!
Blueberry Muffin Top Cookies
1 cup Perfectly Imperfect blueberries
1 Perfectly Imperfect banana, ripe, & mashed
1.5 cups almond flour
1 tablespoon maple syrup (or honey)
1 tablespoon almond milk (or any milk)
1 tsp cinnamon
1/3 cup peanut butter (or any nut butter)
2 tablespoons melted butter (or avocado, coconut, veggie, canola, or any light oil)
1/4 tsp baking soda
1. Preheat oven to 350. Line a baking sheet with parchment.
2. In a large bowl, whisk egg, almond milk, maple syrup, butter, and peanut butter until well combined. Next, stir in cinnamon, salt, baking soda, and almond flour, until a batter is formed.
3. Fold in your blueberries, and scoop 24 tablespoon sized dollops onto your baking sheet. Bake for 8-10 minutes, and allow to cool for 5 before moving from the pan. Store cookies in a cool dry place, or in the refrigerator. Scoops of dough freeze really well for future baking, also! Enjoy!
We hope you love these muffin top cookies as much as we do, and if you make them in your home, be sure to tag us in your food photos on instagram, @perfectlyimperfectproduce. We love to see what you come up with each week, and really enjoy being a part of your foodie journey! Thanks for another great week!