Gluten-Free Banana Blueberry Muffin

Makes 12 Muffins

3 Cups almond flour
¼ teaspoon sea salt
1 ½ teaspoons baking soda
2 Tablespoons grapeseed oil
3 Large eggs
2 cups (4 to 5 ) mashed very ripe bananas
1 cup frozen blueberries (walnuts can be used instead of berries)

Preheat oven to 350o

Line 12 muffin cups with paper liners

In a large bowl, combine the almond flour, salt and baking soda. In a medium bowl, mix together the grapeseed oil and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Stir the bananas into the batter, then fold in the blueberries. Spoon the batter into the prepared muffin cups.

Bake for 25 to 30 minutes, or until the muffin tops are golden brown and a tooth pick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan before serving.


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