BLUEBERRY BANANA MUFFINS
3 cups blanched almond flour
1/4 tsp sea salt
1 1/2 tsp baking soda
3 large eggs
2 tbsp coconut oil
2 cups (4 to 5) mashed very ripe bananas
1 cup frozen blueberries
Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.
In a large bowl, combine almond flour, salt and baking soda.
In a small bowl, whisk together eggs and oil.
Stir wet ingredients into dry until thoroughly combined – then add bananas.
Fold in blueberries
Bake for 35 – 40 minutes until muffin tops are golden brown.
Let the muffins cool in the pan for 30 minutes then serve.