Banana Muffins with Blueberries (Almond Flour)

These gluten-free and flourless blueberry muffins are made with coconut and almond flours and sweetened with ripe bananas and maple syrup. They are a healthier alternative when you want to splurge on a warm muffin with your coffee in the morning.

1 cup almond flour (120 g)
½ cup coconut flour (72 g)
2 tsp. baking powder
¼ tsp. fine sea salt
1 cup ripe bananas, mashed (245 g)
1/3 cup pure maple syrup
3 Tbsp. grapeseed or coconut oil
2 large eggs, at room temperature
1 tsp. pure vanilla extract
1½ cup blueberries, rinsed and towel dried (227 g)

Preheat your oven to 425°F (220°C/200°C fan, Gas Mark 7). 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.

Makes 12 muffins.

Cook's Notes: These muffins are best on the day they are baked. However, if you keep them in an airtight container in the fridge, they will keep fresh up to 2 days.