These muffins are fluffy, moist, and delicious, bursting with fresh blueberries. They are made without dairy, gluten, or added sugar, making them a guilt-free treat. Perfect for breakfast or a snack!
1: Preheat oven to 350 F.
2: Line a muffin / cupcake pan with 12 paper liners.
3: Combine almond flour, salt and baking soda in a large mixing bowl.
4: Add coconut oil, maple syrup, eggs and vanilla extract and mix until well combined.
5: Add mashed banana and mix until well combined.
6: Fold in 1 1/2 cups blueberries.
7: Spoon batter evenly into your paper liners.
8: Top with remaining blueberries.
9: Bake for 20 minutes or until a toothpick comes out from the center clean.
10: Let cool for 10 minutes before serving.
