Banana Blueberry Blender Muffins

INGREDIENTS

3 MEDIUM SIZED RIPE BANANAS
1/4 CUP OF COCONUT OIL
1 CUP OF COCONUT MILK (ANY NUT MILK WILL DO)
2 EGGS
2 CUPS OF ALMOND FLOUR
1/2 CUP OF ARROWROOT FLOUR
1 TABLESPOON OF BAKING POWDER
1/4 CUP OF LEMON JUICE
1 TABLESPOON OF VANILLA
1.5 CUPS OF FROZEN BLUEBERRIES

METHOD

As stated above, you can use a bowl, mixer, or food processor. I used a blender for this recipe. It makes it extremely easy to mix, pour and clean up.

Preheat oven to 325 convection or 350 regular
Peel Bananas and place in blender
Add Coconut milk, eggs, lemon juice, vanilla, and coconut oil
Mix to combine
Add in Almond flour, baking powder and Arrowroot powder and use a plunger for vitamix, then mix to combine. If not using a Vitamix, blend and stop and scrape down sides, remix, and continue until combined.
Fold in blueberries and any other additional add-ons that you have decided to use.
Line muffin tins with liners and then pour muffin mix 3/4 of the way up the sides of the liner.
Bake for 22-24 minutes, depending on your oven. Adjust as needed and test with a cake tester if necessary.
Let muffins rest for 20 minutes before removing from Muffin tin.
Let cool completely at room temperature on cooling rack
Store in a container on the counter for up to 4 days or in the fridge for up to a week. Alternatively Freeze and remove as needed. Defrost at room temperature.

Options – Add in Crushed Walnuts or Frozen Raspberries for a variety each time you make it.

Garlic Scapes Cashew Dip

Milk or Coconut Kefir