Simple Blueberry Banana Muffins

#Paleo #GrainFree #AIP

Banana Blueberry Muffins with Almond Flour

Ingredients:

• 3 cups blanched almond flour

• 1/4 teaspoon sea salt

• 1 1/2 teaspoons baking soda

• 2 tablespoons coconut oil

• 3 large eggs

• 2 cups mashed very ripe bananas

• 1 cup frozen blueberries

Directions:

1. Preheat oven to 350F. Line 12 muffins cups with paper liners

2. In a large bowl, combine the almond flour, salt and baking soda. In a medium bowl, whisk together the coconut oil and eggs.

3. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Stir the bananas into the batter, then carefully fold in the blueberries (you don’t want a purple batter). Spoon the batter into the lined muffin cups.

4. Bake for 35 to 40 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes, then serve or store in the refrigerator.