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.
Preheat oven to 375 degrees F. Line a 12-cup muffin tin with silicone or parchment paper liners.
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.
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.
Fill muffin tins 3/4 full. Top with remaining blueberries plus slivered almonds, if using on each muffin.
Bake for 20-22 minutes, or until a toothpick comes out clean with a few wet crumbs.
Remove from oven and allow the muffins cool in the pan for at least 10 minutes before transferring to a wire rack.