Description

These banana blueberry coconut muffins are amazingly yummy & moist. Perfect for a treat-yourself sweet breakfast or snack without skipping your healthy diet. They are gluten-free & dairy-free and naturally sweetened with ripe bananas, a pinch of honey and coconut flour. I promise you will love them!

Ingredients

Scale

3 ripe bananas

3 organic eggs

1/2 cup coconut flour

1/3 cup tapioca flour

1 tsp baking powder

1 tsp cinnamon

1 tsp vanilla

1 tbsp raw honey melted

1/4 cup coconut oil melted

1/4 cup plant based milk

1/2 cup frozen blueberries + few extra to top up

1/3 cup walnuts crushed

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Instructions

Preheat the oven to 200 degrees celsius in baking mode.
In a large mixing bowl mash the bananas. Then add the eggs and whisk to combine. Add the coconut oil, honey, vanilla essence u0026 milk and whisk to combine.
Add the coconut flour, tapioca flour, baking powder u0026 cinnamon and mix well.
Add the frozen blueberries u0026 walnuts and mix with a silicone spatula
Line a muffin tray with compostable cups (6 large or 8 small) and add batter to each cup. Fill up each muffin cup to the very top. Add a couple of blueberries at the very top of each muffin.
Bake for 40 minutes. Check after 25 minutes to make sure they're baking well and adjust the oven temperature if needed.
Let them cool before eating.

Notes

I really recommend letting the muffins cool down before eating as the consistency is better.