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Gluten-Free, Dairy-Free Banana Blueberry Muffins

Wake up the house with delicious smells of banana and coconut for breakfast! This recipe has no gluten, dairy and refined sugar!

Servings

10

Prep Time:

15 min.

Bake for:

20~25 min.

Good For:

Breakfast, Snacks

Introduction

Gluten-Free, Dairy-Free Banana Blueberry Muffins

These delicious treats remind me of those giant Costco muffins I used to scarf down in college – except without all the unhealthy stuff! This recipe uses 0 refined or processed sugar, just maple syrup, and even then I purposely kept the maple syrup minimal as the banana and blueberries lend their sweetness to the muffins! 

meraki japan blueberry banana muffins

Ingredients

  • Almond flour, 1 cup
  • Coconut flour, 1/2 cup
  • Shredded coconut, 1/3 cup
  • Baking powder, 1 tsp. 
  • Olive oil or coconut oil (melted), 1/4 cup
  • Maple syrup, 1/4 cup
  • Eggs, 2
  • Dash of cinnamon
  • Ripe banana, 1
  • Blueberries, 1/4 cup
      Preheat your oven to 180C.
      Mix wet ingredients well (eggs, maple syrup, your oil of choice) then add to dry ingredients (almond and coconut flour, shredded coconut, baking powder, cinnamon). Similar to my Carrot Cake Muffin Recipe, the batter will feel more like sticky dough than regular liquid-y cake batter.
      Find a ripe banana – the freckled ones are best as they are so sweet – and mash into your batter. 
      Add blueberries. 
      Grease pans with coconut or olive oil, then bake for 20~25 minutes. The top will get crispy while the mashed banana lends its moistness and sweetness to the inside!
      Cool for 10~15 minutes, then enjoy!

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