Another amazing unique coconut flour muffin in the books!
Coconut Flour Banana Blueberry Muffins Recipe
- ½ cup coconut flour
- ¼ cup tapioca flour
- 1 tsp. baking soda
- ½ tsp. salt
- 3 eggs
- 4 Tbsp. grass-fed butter, room temperature (KerryGold)
- 2 Tbsp. coconut oil, refined
- ¼ cup honey, unfiltered
- 1 tsp. vanilla extract
- 1 ½ cup banana, pureed ( I used 3 large)
- 2 cups whole blueberries, frozen or fresh
Steps to crEATe:
1.) Heat oven to 350° and add muffin papers to 12-muffin tin compartments or grease with coconut oil. Set aside
2.) Combine dry ingredients to large mixing bowl. Set aside. Puree bananas ( I just mashed with a fork).
3.) Whisk eggs and room temperature butter in small bowl.
4.) Add all wet ingredients to dry ingredients and hand mix for about 1 minutes or until all flour is dissolved. Add bananas, mix again.
5.) Fold in blueberries, be gentle if they are frozen!
6.) Divide batter in equal amounts to muffin compartments. Throw a few blueberries on top of the batter for more blueberry goodness.
7.) Bake at 350° for 14-17 minutes. Golden brown on top!