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.
1 Preheat your oven to 425 F (218 Celsius) degrees. Line a 12-cup muffin pan with muffin liners and gently spray with cooking spray.
2 In a large bowl, mix together the almond flour, coconut flour, baking powder, and salt.
3 In a separate bowl, whisk together the mashed bananas, maple syrup, oil, eggs, and vanilla extract.
4 Stir in the wet ingredients into the dry ingredients. Stir until they are well mixed.
5 Gently fold the blueberries into the batter.
6 Divide the batter among the prepared muffin cups.
7 Bake until, muffins are dark golden brown and a toothpick inserted in the middle comes out clean, 18-22 minutes.
8 Let the muffins cool in the pan for 15-20 minutes and serve.
