Ingredients

The following ingredients have 12 Servings
  • 2 tablespoons coconut oil (melted)
  • 4 medium ripe bananas
  • 4 large eggs
  • 2 tablespoons freshly squeezed lemon juice (from ½ lemon)
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla
  • 2 ¼ cups almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 cups fresh blueberries (divided (see notes))

Instruction

  • Preheat your oven to 350 degrees. Line a 12-cup muffin tin with liners. Melt the coconut oil in a small pan over medium heat, if needed.
  • In a large mixing bowl, mash the bananas with a fork. Add the melted coconut oil, eggs, lemon juice and zest, and vanilla and whisk to combine. Add the almond flour, baking soda, and salt and whisk well. Fold in 1 ½ cups of the blueberries.
  • Divide the batter between the muffin liners, filling them all the way to the top. Add the remaining ½ cup of blueberries to the tops of the muffins.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool on the counter for 5 minutes then carefully remove the muffins from the tray and place them on a cooling rack to cool completely.