Thursday, August 11, 2016

GLUTEN/DAIRY FREE Blueberry Muffins

  • 1 C almond Flour
  • 1/4 C coconut Flour
  • 3/4 tsp sea salt
  • 1/2 tsp baking soda
  • 6 eggs
  • 1 mashed banana (mash until it's liquid
  • 1/4 C coconut oil, melted
  • 1/4 cup honey
  • 2 tsp vanilla extract
  • 1 C blueberries

  1. Preheat oven to 350°F. 
  2. Grease a regular size muffin tin Line a 12-count standard muffin tin with paper liners, or grease cups.
  3. Whisk together almond flour, coconut flour, salt and baking soda,
  4. In a separate bowl whisk the eggs and whisk in the banana, honey, vanilla and coconut oil. 
  5. Add the Almond flour mixture. 
  6. Gently stir in the blueberries.
  7. Divide the batter equally among the muffin tins.
  8. Bake 20 to 25 minutes until golden brown and a toothpick inserted in center of a muffin comes out clean (clean of batter, not blueberry juice). Cool in tin for 10 minutes then remove muffins to a wire rack to cool completely.