I looovveee blueberry muffins, and just really missed having some muffin goodness in my life, but now we have been enjoying these Paleo blueberry muffins that just so happen to be Gluten-Free, Vegan + Nut-Free too! They are an easy to make and family-friendly Paleo snack!
1/2cupfreeze dried blueberries(we get ours at Trader Joe's)
Instructions
Preheat oven to 350° Fahrenheit and line a muffin tin with parchment or silicone liners.
In a medium mixing bowl, combine mashed banana, coconut milk, softened coconut butter, maple syrup and vanilla with a spoon.
Add tapioca and coconut flours and sea salt and mix into a batter.
Add baking soda and then apple cider vinegar right on top of the baking soda. It will fizz up and then mix it into the batter.
Fold in blueberries and scoop into lined muffin tin.
Place in the oven and bake for 20 minutes, until the tops start to brown. The muffins will brown on top more or less depending on how ripe your bananas are.
Once done (when a toothpick comes out clean), remove from the oven and cool. Once cooled, store in an airtight container on the counter or in the fridge to make them last a little longer.