Almond Banana Blueberry Muffins

Almond Banana Blueberry Muffins


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


Step 1

Preheat oven to 325ºF. Line or grease w/coconut oil a 12-cup muffin tin.

Step 2

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.

Step 3

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.

Step 4