2 cups ground almonds or almond meal/flour
¼ cup freshly ground flaxseeds
¾ tsp 100% organic stevia extract (powdered form)
1 tsp aluminum-free baking powder
pinch of sea salt
1 ripe banana
2 large eggs
½ cup canned full-fat coconut milk (shake before opening)
¼ cup organic, unrefined coconut oil, melted
1 cup blueberries, fresh or frozen
Preheat oven to 325ºF. Line or grease w/coconut oil a 12-cup muffin tin.
In a mixer, mash the banana until smooth. Add eggs, coconut milk and coconut oil. Mix well. Add almond meal, flaxseeds, stevia, baking powder and salt. Mix well. Fold in blueberries.
Spoon batter into muffin tin, filling them halfway. Bake until firm and a toothpick comes out dry, about 40 minutes. Cool in pan and then transfer to a cooling rack.