PALEO BLUEBERRY BANANA MUFFINS
Paleo / Gluten Free
Happy July 4th, friends! Who wants one of these PALEO BLUEBERRY BANANA MUFFINS?! True story—the last few times I picked up muffins for my husband from his fav bakery, he found a piece of plastic in it, and this last time, he found a piece of hair. So THAT, my friends, is why I like to make my own baked goods whenever possible. So anyway—let’s chat about this recipe! It’s INSANITY. These muffins are perfectly fluffy, soft on the inside with a crunchy top; and you already know I like my muffins big, so these are bakery style FO SHO.
3 organic pasture raised eggs
1/4 cup almond flour
1/2 cup coconut flour
1/4 cup melted coconut oil
1/2 cup nut butter of choice (I use almond butter)
2 tb Wedderspoon Manuka Honey
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
3/4 cup fresh blueberries, plus a few more to sprinkle on top
pinch of sea salt
Preheat oven to 350.
Line muffin pan with liners (this makes 8 bakery size muffins or 16 medium size ones).
Grab your blender! Add bananas, eggs, honey, and coconut oil.
Gently pulse until blended.
Pour batter into a bowl and add dry ingredients.
Fold in blueberries.
Scoop batter into the muffin cups and sprinkle remaining blueberries on top.
If making the bakery style version, bake for 20-25 minutes. If making smaller muffins, bake for 15-17 min.
Toothpick should come out clean. enjoy!