Blueberry Banana Muffins
- .75 cup .75 cup .75 cup Blanched Almond Flour
- .75 cup .75 cup .75 cup Coconut Flour
- 6 Tbsp 6 Tbsp 6 Tbsp Tapioca Starch
- 6 Tbsp 6 Tbsp 6 Tbsp Stevia, Granulated
- 1.5 Tbsp 1.5 Tbsp 1.5 Tbsp Cinnamon, ground
- 1.5 tsp 1.5 tsp 1.5 tsp Baking Soda
- .75 tsp .75 tsp .75 tsp Sea Salt, (coarse)
- 3 whole 3 whole 3 whole Eggs
- 0.5 cup 0.5 cup 0.5 cup Coconut Oil, Organic
- 3 Tbsp 3 Tbsp 3 Tbsp Almond Milk
- 1.5 tsp 1.5 tsp 1.5 tsp Pure Vanilla Extract
- 1 tsp 1 tsp 1 tsp Apple Cider Vinegar
- 1.5 cup 1.5 cup 1.5 cup Banana, overripe (about 3 large)
- 1.5 cup 1.5 cup 1.5 cup Blueberries, fresh or frozen (not defrosted)
- Preheat the oven to 350F. Fill a 12-compartment cupcake pan with liners and set aside.
- In a large mixing bowl, whisk together the dry ingredients (almond flour through salt) and set aside.
- In a medium mixing bowl, whisk the eggs, then whisk in the oil, milk, vanilla and vinegar. Stir in the mashed banana.
- Fold the blueberries into the dry ingredients until they are lightly coated. (This helps prevent them from sinking to the bottom of the muffins!)
- Pour the wet ingredients into the dry-blueberry mixture and gently stir to combine, being careful not to crush the blueberries.
- Divide the batter evenly between the prepared cupcake compartments.
- Bake for 30-40 minutes (mine took exactly 35 minutes), or until a tester comes out clean.
- Transfer muffins to a wire rack to cool partially before serving or completely before storing.
Store leftovers in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months. Yield: 12 muffins
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