Nothing but good (for you) Blueberry Banana Muffins – Gluten Free, Dairy Free

Ingredients for Muffins

3/4 cup of smashed banana
1/4 cup unsweetened applesauce
2 tablespoons coconut oil melted
1/2 tablespoons almond butter
2 tablespoons honey
1 tsp pure vanilla extract
2 eggs beaten
1/2 coconut flour
1/4 cup almond flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup fresh blueberries

Directions for Muffins

Preheat oven to 375 degrees & grease a muffin pan.
Combine flours, baking powder, baking soda, salt, and cinnamon and set aside.
Melt together coconut oil and almond butter over medium low heat. Stir until smooth.
Pour into a mixing bowl.
Add banana, apple sauce, vanilla extract and mix it all together.
Add lightly beaten eggs and stir until smooth
Add flour mixture a little at a time to wet ingredients and mix until combined.
Gently fold in blueberries
Fill each muffin well about 3/4 of the way full
Bake for 20 -25 minutes or until tops are set, golden brown, and passes toothpick test.

Note: We used a mini-muffin pan. I am not sure how it will turn out in a regular sized muffin pan. I know they turn out perfect in the mini muffin pan, though. Cooking time may vary based on the type of pan you use.

Lemon Glaze

Ingredients
2 tablespoon Honey
1 tablespoon melted coconut oil
1 tablespoon unsweetened cashew milk
Juice of 1 lemon
1/2 tsp pure vanilla extract

Directions
Mix together lemon juice, coconut oil, cashew milk, and vanilla extract. Work quickly or the oil with thicken as the cold milk hits it. If it does thicken just add to low heat until melted again. Then quickly glaze the tops of all muffins. This glaze is very thin and soaks down into the muffins.

Enjoy your muffins while they are warm! Don’t forget to share with all your human friends!

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