These grain-free, gluten-free, paleo-friendly muffins are higher in protein and lower in carbohydrates than their wheat-filled counterparts and just as delicious. One word…YUM!
Makes 18 muffins
- 3 ripe bananas, peeled and mashed
- 2 eggs
- 1/4 cup unsalted almond butter
- 2 Tbs coconut oil, melted
- 1 Tbs vanilla extract
- 2 Tbs honey
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 1/2 cups fresh or frozen blueberries
Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, whisk together the mashed banana, eggs, almond butter, oil, vanilla, and honey until smooth. Add in the flours, baking soda, and sea salt and mix again. Gently fold in the blueberries. Place paper liners in muffin tin and spoon in batter so that each cup is about 3/4 full. Bake for 25-30 minutes or until tops are lightly browned and a toothpick comes out clean.
Dr. Cori Burke 