Gluten Free Blueberry Muffins!
Serving size: 7-8 large muffins or 20-24 mini muffins
2 large bananas
1/4 cup organic maple syrup
1 tsp vanilla extract
1/4 cup melted coconut oil
1 cup almond flour
2 1/2 Tbsp coconut flour
3 Tbsp brown sugar
1/2 cup gluten free oats
3/4 cup blueberries
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
Pinch of salt
Preheat oven to 325 degrees
In medium bowl, mash banana with fork, then add: eggs, maple syrup, vanilla extract, and melted coconut oil. Mix with whisk until well blended.
In a separate bowl, combine: almond flour, coconut flour, brown sugar, oats, salt, cinnamon, baking soda, and baking powder.
Slowly add dry ingredients into wet, stirring frequently until well blended.
Spray muffin tin with non-stick spray and slowly pour batter into tin, filling 3/4 way full.
Lastly, sprinkle blueberries on top of batter until evenly dispersed.
Bake for 35-45 minutes or until golden brown.
Let set for 20 minutes before serving.
Make it a meal! This healthy breakky is PERFECT with a power packed smoothie! Pair your blueberry muffins with the dragon fruit smoothie bowl and your OFF to the races with a nourishing, energy fueled lineup!
We want to see your yummy creations! After making this recipe be sure to snap a pick and checkin with the community on social using @blossomingmommyandbaby #blossomingmommyandbaby #blossomingmommyandbabyfood xo! (PS- this is also a GREAT way to find other Moms in the BMAB community whipping up healthy creations just like you! ;)