Healthy Blueberry Muffins
These Healthy Blueberry Muffins are soft, moist and bursting with juicy sweet blueberries in every bite! They are made with wholesome gluten-free and grain-free ingredients and completely refined sugar-free.
Ingredients
- 2 large overripe bananas , about 1 cup, mashed
- 2 large eggs
- 1/4 cup melted coconut oil
- 1/4 cup drippy unsalted almond butter , (not near the bottom of the jar)
- 2 tablespoons pure maple syrup , (sub with preferredliquid sweetener for low carb)
- 1 teaspoon pure vanilla extract
- 1/4 cup coconut flour
- 1/3 cup superfine blanched almond flour
- 1/2 tsp GF baking powder
- 1/4 tsp baking soda
- 2/3 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 1 cup fresh blueberries , divided
OPTIONAL:
- 1 tablespoon slivered almonds , for topping
Instructions
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Preheat oven to 375 degrees F. Line a 12-cup muffin tin with silicone or parchment paper liners.
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In a large mixing bowl, add the banana and use a fork to mash it. Add the melted coconut oil, drippy almond butter, maple syrup and vanilla, then stir until combined.
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Place a large mesh sieve on top of the bowl, and sift in the baking powder, baking soda, almond flour, coconut flour, cinnamon and salt. Stir until combined. Fold in 2/3 cup of the blueberries.
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Fill muffin tins 3/4 full. Top with remaining blueberries plus slivered almonds, if using on each muffin.
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Bake for 20-22 minutes, or until a toothpick comes out clean with a few wet crumbs.
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Remove from oven and allow the muffins cool in the pan for at least 10 minutes before transferring to a wire rack.
