Healthy Banana and Blueberry Muffins

We all love muffins, but I wanted a healthier snack for my kids, so came up with this delicious gluten and sugar free version.  These muffins are perfect for afternoon tea, a lunch box treat, or even a quick breakfast on the go.

Ingredients:

• 1/2 cup coconut flour,
• 1/2 teaspoon baking powder
• 1 ripe banana
• 3 large eggs
• 3 tablespoons liquid coconut oil
• 2 tablespoons Maple Syrup
• 1/2 teaspoon vanilla extract
• 1/2 cup blueberries

Makes approx. 6 muffins

Method:

1. Preheat the oven to 200°C/390F. Lightly grease a standard muffin pan
2. Mix together the coconut flour and baking powder until well blended
3. In a separate bowl, mash banana using a fork.
4. Whisk together the eggs, coconut oil, maple syrup, and vanilla and almond extracts until smooth. Add in the mashed banana and whisk.
5. Add the dry ingredients into the wet ingredients and mix with a fork until there are no lumps.
6. Gently fold the blueberries into the batter.
7. Scoop the batter into the prepared muffin cups, filling each about half full.
8. Bake the muffins for about 18 minutes, or until a toothpick comes out clean. Let them cool for about 5 minutes in the pan before removing to cool.