Ingredients
- 4 medium bananas (or 3 large)
- 3 organic pasture raised eggs
- ¼ cup almond flour
- ½ cup coconut flour
- ¼ cup melted coconut oil
- ½ cup nut butter of choice (I use almond butter)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ¾ cup fresh blueberries, plus a few more to sprinkle on top
- pinch of sea salt
Instructions
- Preheat oven to 350.
- Line muffin pan with liners (this makes 8 bakery size muffins or 16 medium size ones).
- Grab your blender! Add bananas, eggs, nut butter, and melted coconut oil.
- Gently pulse until blended.
- Pour batter into a bowl and add dry ingredients.
- Fold in blueberries.
- Scoop batter into the muffin cups and sprinkle remaining blueberries on top.
- If making the bakery style version, bake for 20-25 minutes. If making smaller muffins, bake for 15-17 min.
- Toothpick should come out clean. enjoy! XO
Calories: 2313kcal | Carbohydrates: 191g | Protein: 63g | Fat: 160g | Saturated Fat: 64g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 49g | Trans Fat: 0.1g | Cholesterol: 491mg | Sodium: 1847mg | Potassium: 2902mg | Fiber: 53g | Sugar: 80g | Vitamin A: 1082IU | Vitamin C: 52mg | Calcium: 852mg | Iron: 11mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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