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| Prep Time | 10 minutes |
| Cook Time | 20-25 minutes |
| Servings |
muffins
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Ingredients
- 4 medium bananas , (2 1/2 cups mashed)
- 4 large eggs
- 1/2 cup peanut butter
- 4 tablespoons coconut oil , melted
- 1 teaspoon vanilla extract
- 1/2 cup coconut flour
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder , aluminum-free
- 1/4 teaspoon salt
- 1 1/2 cups blueberries fresh or frozen
Ingredients
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Rate this recipe!
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Instructions
- Preheat the oven to 350ºF, and line a muffin tin with muffin liners.
- In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut butter until fully combined.
- In a separate bowl, sift together the coconut flour, cinnamon, baking soda, baking powder, and sea salt. Add to the wet ingredients and mix well. Fold in the blueberries.
- Pour the batter evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for about 22-25 minutes for regular sized muffins, or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow to cool in the pan for 10 minutes, and then remove from the pan and let cool completely on a cooling rack.
Recipe Notes
Adapted from Paleo Blueberry Banana Muffins at https://www.bakerita.com/paleo-banana-blueberry-muffins/, by Rachel Conners