Flourless Blueberry Muffins
Serves 12
15 mins prep
22 mins cook
37 mins total
These gluten-free and naturally sweetened Flourless Blueberry Muffins are made with coconut and almond flours and flavored with ripe bananas and maple syrup. A much healthier blueberry muffin that you can serve to your family.
0 servings
Preheat your oven to 425 F (218 Celsius) degrees. Line a 12-cup muffin pan with muffin liners and gently spray with cooking spray.
In a large bowl, mix together the almond flour, coconut flour, baking powder, and salt.
In a separate bowl, whisk together the mashed bananas, maple syrup, oil, eggs, and vanilla extract.
Stir in the wet ingredients into the dry ingredients. Stir until they are well mixed.
Gently fold the blueberries into the batter.
Divide the batter among the prepared muffin cups.
Bake until, muffins are dark golden brown and a toothpick inserted in the middle comes out clean, 18-22 minutes.
Let the muffins cool in the pan for 15-20 minutes and serve.
