28 Dec


These are very filling and super easy to make when you’re having those muffin cravings. I love everything about this muffin because all my favourite ingredients (blueberries, banana) are combined to make this yummy gluten free/paleo breakfast. If you enjoy these ingredients just as much as I do, then there is everything to love about this recipe πŸ™‚


1/2 organic ripe banana (mashed)
2 tsp organic pure vanilla extract
4 medium organic cage free eggs
1/2 cup coconut flour
1 tsp ground cinnamon
1/2 tsp organic sea salt
1/4 tsp gluten free baking soda
1/4 cup melted coconut oil (Nutivia is a good brand)
1/2 cup organic frozen blueberries

Preheat oven to 350 degrees F.
Mix wet and dry ingredients separately (expect blueberries) before combining together in a medium bowl. Alternatively, you can throw everything in a food processor if you are stressed for time, but add the blueberries manually because you do not want your muffins to be too moist.
When batter mixture is ready, slowly fold in blueberries until well incorporated.
Pour batter into a non stick lightly greased muffin pan and bake for 30-35 minutes or until muffins are golden brown.
Enjoy when ready πŸ™‚

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