- 3/4 cup almond flour
- 1/3 cup coconut flour
- 2 TBSP arrowroot starch
- 3/4 tsp baking soda
- 1/2 tsp cinnamon
- pinch sea salt
- 4 eggs
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 3 TBSP maple syrup
- 2 medium, over ripe bananas, mashed (about 1/2 C)
- 1/4 cup coconut oil, melted
- 1/2 cup coconut milk (if needed)
- Add In:
- 1 cup fresh blackberries
- Tops: 1/2 cup raw sliced almonds
- Preheat oven to 350°.
- In a medium-sized bowl, combine the dry ingredients.
- Add the eggs, vanilla extract, almond extract, maple syrup, and bananas, and blend with a hand mixer until combined.
- Slowly add the coconut oil to the bowl, and blend well. If the batter is runny, let it sit for 5 minutes to thicken. If it’s too thick, add a small amount of coconut milk and blend again (this can happen if your bananas are on the dryer side). It should look like a traditional muffin batter.
- Gently fold in the blackberries. Line muffin tins with paper cups. Fill each muffin cup three-quarters full.
- Sprinkle the tops of the muffins evenly with the sliced almonds.
- Bake the muffins for 15 minutes or until they spring back when touched. Let the muffins cool completely on wire racks. Store the muffins in an airtight container, or freeze them until needed. Simply let them thaw to room temperature before eating.