Desserts à la Mariane

These ramekin muffins are full of juicy blueberries. They are larger than your regular muffin and make for a filling breakfast or snack. I like to eat these with a spoon because doing so keeps my fingers from getting sticky!

Ramekin Muffin Ingredients:

• 7 cups blanched almond flour
• 3/4 cups maple syrup
• 2 bananas
• 2 cups egg whites
• 5 cups blueberries (I used frozen cultivated* blueberries)

Ramekin Muffin Directions:

Put all ingredients, with the exception of the blueberries, into the bowl of your food processor. Process until smooth. Add the blueberries and pulse to combine.

*Cultivated blueberries are generally big and fat compared to wild blueberries, which are much smaller.

Using coconut oil, lightly grease 14 ramekins. Using an ice cream scoop or spoon, fill each ramekin with batter. Bake in preheated 350 degree Fahrenheit oven for 45-55 minutes or until tops are golden brown, cracked, and a toothpick inserted in the center comes out almost clean.

Let cool for 10-20 minutes on the counter before transferring to the fridge. Keep refrigerated. Once cooled, enjoy with a spoon!