A bunch of bananas had been haunting me on the counter for a week, slowly getting more and more spots. Blueberry muffins are a favorite of mine and I loved the idea of using banana to sweeten them naturally. Be sure to use very ripe bananas in this recipe so it turns out sweet enough. There is also a tiny bit of sugar so these would be considered more of a treat than a super healthy muffin. Well worth it though, they are scrumptious!

Ingredients

Makes 12 Muffins

1 3/4 cups gluten-free flour blend (one that contains xanthan gum)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

pinch of salt

3 mashed very ripe bananas

1 teaspoon vanilla

1/4 cup melted coconut oil

1/4 cup sugar

2 large eggs, lightly beaten

1/2 cup blueberries

Preheat oven to 350 degrees fahrenheit and line a muffin tin with 12 liners. In a large bowl whisk together the flour, baking powder, baking soda, cinnamon and salt. In a smaller bowl blend together the mashed bananas, vanilla, coconut oil, sugar and eggs. Add the banana mixture to the dry ingredients and mix until combined. Fold in the blueberries and divide between the muffin cups. Bake 20-25 minutes until a toothpick comes out clean and the muffins are puffed and golden brown. Let cool slightly before serving.