Blueberry Banana Muffins

Blueberry Banana Muffins

These little muffins are great for breakfast on the go or thrown into a school backpack for a healthy snack.  They feel like a treat and are loaded with goodness - as a bonus these are also egg free and could be made dairy free by substituting coconut oil for the butter.

Prep Time: 10 minutes Cook Time: 20 minutes

Ingredients:

• 1 very ripe banana

• ·2 TBSP melted grass-fed cultured butter (we use Kerrygold) - you could also use melted coconut oil

• 1 tsp vanilla (no sugar added)

• 1 TBSP pure nut butter (no sugar or additives added)

• 3 TBSP pure honey (no additives)

• ½ tsp baking soda

• ¼ tsp sea salt

• 1 ½ cups blanched almond flour

• 1 TBSP coconut flour

• ½ cup fresh or frozen blueberries

Directions:

1. Preheat the oven to 350 degrees and grease a muffin pan with coconut oil or use paper liners.

2. In a large bowl, beat the first 5 ingredients together.

3. Mix in the next four ingredients and stir until combined.

4. Gently fold in the blueberries.

5. Measure out about 1 TBSP or so into each muffin container and bake for 20 minutes. This makes 16 mini-muffins.