GF Banana Blueberry Muffins

These super yummy treats have no white sugar, no white flour, and are made in one bowl. They make a great breakfast, snack, or dessert. It’s always so nice to find uses for overripe bananas. Plump, juicy blueberries make these muffins extra. Love giving these healthy versions of classics to my kids! They freeze beautifully. This recipe makes 14 muffins.

Ingredients:
2 cups almond flour
1/3 cup coconut or oat flour
2 eggs
1/4 cup agave or honey
1/4 cup coconut sugar
1/3 cup milk of choice, I used almond
1/4 cup melted coconut oil
1 1/2 to 2 cups fresh blueberries tossed with a tbsp of coconut or oat flour to prevent sinking
2 ripe bananas mashed
1 1/2 tsp vanilla
1 tsp baking soda
1 tsp cinnamon

Oven 350. Line muffins tins with liners and spray liners for easy removal later on. I use a coconut oil spray. Put all ingredients in a large bowl, combine well but don’t over mix. Mixing too much results in density (symbolism!). Bake for 25 minutes. Tops of muffins should be slightly golden brown, and not mushy. Soft is ok since they will firm up as they cool, but too soft means they need another minute or two.