The Perfect Blueberry Muffins
Yields: 12 muffins
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 1 tsp baking soda
- 7 tbs grass-fed butter, melted
- 1/2 cup coconut sugar
- 4 eggs
- 1 cup mashed bananas (I used about 4 small bananas)
- 1 tsp vanilla extract
- 1 cup blueberries
Preheat oven to 350 and line a muffin pan with paper or silicon liners.
In a medium sized bowl, combine coconut flour, tapioca flour, and baking soda.
In a large bowl, whisk together butter, sugar, eggs, bananas, and vanilla.
Slowly add dry ingredients to wet and mix until well-combined.
Fold in blueberries.
Divide batter evenly among muffin cups (mine filled all the way up)
Bake for about 20 minutes, or until a toothpick comes out clean in the center.
Remove from oven and allow to cool in pan for 5 minutes, then remove to wire rack to cool completely.
- Preparation time: 5 minutes
- Cook time: 20 minutes
- Total time: 25 minutes