|20 min||35 min||12|
|2 tbsp||Coconut oil (plus extra to grease pan)|
|2 medium||Banana (s)|
|3 large egg||Egg|
|1/4 cup||Coconut milk|
|3/4 cup||Coconut flour|
|2 from 2 lemons||Lemon juice|
|1 tsp||Vanilla extract, pure|
|1 dash||Sea salt|
|1/2 tsp||Baking soda|
|1 cup||Frozen blueberries|
Preheat oven to 375* F. Line muffin pan with parchment muffin liners. Dot muffin liners with the one tablespoon of coconut oil, and allow coconut oil to melt in the oven.
In a stand mixer, bowl, or food processor mash or puree the bananas and combine them with the eggs, remaining coconut oil, yogurt or coconut milk, coconut flour, lemon juice, vanilla, and sea salt. After the mixture is smooth, add in the baking soda and mix again. At the very end, mix in blueberries by hand.
Fill prepared muffin tin with batter, filling 3/4 full.
Bake for 35 minutes or until a knife inserted in the middle of the largest muffin comes out clean.