These muffins don’t have any added sugars but you definitely won’t miss it as the ripe bananas help add such great flavor. You may also leave the almond flour out and only use 1 1/2 cups of all purpose flour.

Ingredients

• 1 cup all purpose flour, I used unbleached all-purpose flour
• 1/2 cup almond flour
  *or may only use 1 1/2 cups of all purpose flour
• 1/4 cup flaxseed meal
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon, I used ground Ceylon Cinnamon
• 1 1/2 cups mashed ripe bananas, from about 4 ripe bananas
• 2 tablespoons of oil, I used avocado oil
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup blueberries

Method:

Preheat the oven to 350F

To a bowl add the two flours, flaxseed meal, baking soda, baking powder and ground cinnamon. Mix it with a fork to incorporate the ingredients and get rid of any lumps. Set it aside.

To a separate bowl combine the wet ingredients. Mash the bananas, add the oil and mix it with fork. Add eggs, vanilla extract and mix in a whisking motion to combine.

In 3 batches, add the dry ingredients to the wet ingredients stirring each time. Add the blueberries and carefully fold them in.
Using a 1/4 cup measure, scoop the batter into a greased muffin pan or into cupcake wrappers-filling them 3/4ths of the way up.

Bake till a cake tester or toothpick comes out clean when inserted in the center of the muffins, about 25-30 minutes.

Let it sit in the pan for 10 minutes to cool slightly, then transfer them to a cooling rack to cool completely