Dr. V’s Favorite Grain-Free Banana Blueberry Muffins

These grain-free muffins are naturally sweet with NO added sweetener. I used coarse-ground almonds from the Vita-Mix because of the added nutrition and fiber, but you can also use store-bought, blanched almond flour.

Ingredients:                                                             

3 cups almond flour                                                     

¼ teaspoon seas salt                                                  

2 tsp. baking soda                                                       

2 Tbs. coconut oil                                                        

4 large eggs                                                                

5 very ripened bananas, mashed                                 

1 cup blueberries                                                                                                                        

Directions:

Preheat oven to 350 degrees

Grease or line 12 large muffin tins.  Combine almond flour, baking soda, and salt. In a small bowl, whisk eggs, and coconut oil. Stir into the almond flour mixture. Mash the bananas and mix them into the batter. Gently stir in blueberries.

Spoon the batter into muffin cups.

Bake at 350 F for about 35 minutes or until a toothpick inserted into the center comes out dry.

Cool for 15 minutes and then serve.

ENJOY!