Submitted by: Isabel De Los Rios
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Servings: 4
Delicious, gluten-free muffins made with coconut flour and sweetened with bananas!
2 med. banana
2 egg
1/4 c. almond butter
2 tbsp. coconut oil
1/2 tsp. vanilla extract
1/4 c. coconut flour
1/4 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
1 pinch sea salt
3/4 c. blueberries
Preheat oven to 350ºF. Line 8 cups of a muffin tin with cupcake liners.
Mash bananas in a large bowl. Add eggs, almond butter, melted coconut oil, and vanilla extract. Whisk (or use a hand mixer to mix) until fully combined. Add coconut flour, cinnamon, baking soda, baking powder, and sea salt; mix well. Fold in blueberries.
Divide batter among lined muffin cups. Bake for 23-25 minutes, until a toothpick inserted in the center of a muffin comes out clean. Remove from oven, and let sit in muffin tin for about 10 minutes before moving to a plate or container. Store in the refrigerator in an airtight container.
Recipe makes 8 muffins; one serving is 2 muffins.
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