Paleo Blueberry Banana muffins w vegan option
Paleo Blueberry Banana muffins w vegan option
INGREDIENTS:
2 large overripe bananas about 1 cup, mashed
¼ cup coconut oil
¼ cup creamy almond or nut butter
2 TBS pure maple syrup
1 tsp pure vanilla extract
2 eggs lightly beaten (or egg replacer for vegan)
¼ cup coconut flour
¼ cup almond flour
2 Tbsp chia seeds
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
½ tsp cinnamon
1 cup fresh or frozen blueberries
INSTRUCTIONS
- Preheat oven to 375 degrees F. Grease a standard 12-cup muffin tin, set aside.
- In a small bowl combine coconut flour, almond flour, chia seeds, baking powder, baking soda, salt and cinnamon). Set aside.
- In a large, glass mixing bowl melt together coconut oil and almond butter (for about 1 minute on high), stir until combined.
- Add mashed banana, maple syrup and vanilla extract and mix.
- Add eggs and stir until smooth.
- Add dry ingredients to wet ingredients and mix until completely combined.
- Gently fold in blueberries
- Pour about ¼ cup of batter into each muffin well (so it’s about ¾ of the way full).
- Bake in preheated oven for 20-25 minutes or until the tops are set, golden brown, and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes before gently removing each muffin from its well and transfer them to a wire rack to cool.
- Enjoy!
- To freeze: let cool then place muffins in an airtight container and put in the freezer. To reheat microwave on high for about 30 seconds per muffin!
