Banana Blueberry Muffins (Gluten-Free)
Blueberry Banana Muffins
3 very ripe bananas, mashed
2 Tbsp coconut oil
2 Tbsp maple syrup
1 tsp vanilla
3 eggs, beaten
1/4 cup almond flour
1/2 cup coconut flour
1 tsp baking soda
1 Tbsp grond flax seed
1 tsp cinnamon
1/2 tsp sea salt
1 cup blueberries
Pre-heat oven to 350 degrees Fahrenheit and either spray the muffin tin with coconut oil or use paper liners.
Combine all of the wet ingredients (bananas through eggs). Whisk the eggs and mash the bananas with a fork before adding the remaining wet ingredients.
Combine the dry ingredients in a separate small bowl.
Add the dry ingredients to the wet ingredients and stir to combine until the batter is smooth.
Fold in the blueberries. Ensure you don’t mix the blueberries too much or the batter will turn blue.
Pour the batter in the muffin tin and bake for 25-30 minutes. Test if they are ready at 25 minutes using a toothpick (or this handy tool). If the stick comes out clean they are ready!
Allow the muffins to cool on a rack and enjoy!
Recommend storing in the refrigerator if not consumed within 1-2 days or better yet freeze for a quick grab and go breakfast or snack on another day.
Although it’s tempting to want to enjoy one right out of the oven I recommend waiting until they are cooled a bit otherwise you will lose part of the muffin on the wrapper.