My parents went on vacation last night and they dropped their dog, Molly, off to stay with us. She’s an absolutely adorable mini goldendoodle that demands she sleep in our bed and refuses to eat her own food. But… like I said, she’s cute.
When my parents swung by our apartment they unloaded all kinds of food that was going to go bad while they’re gone. In that haul were some questionably ripe bananas. Now, I try to eat bananas sparingly as they are one of those fruits that will cause a nice little headache if eaten during a high-histamine binge. But, you guys, these muffins are forking amazing…
I really love anything in bitesize since I can eat them on the go. But I have to say that I would totally eat these off of a hand-thrown pottery plate, with the lights lowered, snuggled in a warm sweater and Enya playing in the background. Get my drift?
Dairy Free and Gluten Free Banana Blueberry Muffins
Print RecipeIngredients
- 1 cup coconut flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup honey
- 3 eggs
- 1 cup coconut milk
- 2 tbs coconut oil, melted
- 1 tsp vanilla
- 2 ripe, mashed bananas
- 1 cup blueberries (I used frozen, but fresh work too)
Instructions
Preheat oven to 350 degrees
Mix the coconut flour, baking powder, salt and cinnamon in a large mixing bowl
In a separate bowl combine the honey, eggs, coconut milk, coconut oil, vanilla, and bananas
Once wet ingredients are well combined, add the wet ingredients to the dry and with a hand mixer With a hand mixer, combine well
Fold in the blueberries with a large spoon or spatula
Spoon in the mixture into a greased muffin tin
Top the muffins off with a small handful of blueberries if desired
Bake for 30 minutes
Allow to cool for 5 minutes and enjoy!
xo,
L
