Gluten-free Blueberry, Banana and Walnut Muffins

I'm not a baker! I never even tried to bake because I never enjoyed the precise measurements required for baking. BUT.... things can change, right ?!

Somewhere along the way, I pushed myself to experiment with baking, and after several attempts at making these particular muffins, I finally got it right! I have to measure and follow my recipe to get these perfect every time. (yes, I can't always remember the measurements of my own recipe!)

Below is the version I have made multiple times that my family devours within two days!

Let me know what you think of it in the comments below!

Yield: 8-10 medium size muffins

Difficulty Level: Easy

Prep Time: 10 minutes

Cooking Time: 25-30 minutes

Ingredients

Dry:

1 1/2 cups + 1 tablespoon Almond flour

1/2 cup Coconut flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup fresh or frozen blueberries

1/4 cup walnuts, roughly chopped

Wet:

2 ripe bananas

2 whole eggs

1/4 cup almond milk

1/4 cup maple syrup

3 tablespoons coconut oil or avocado oil

1 teaspoon vanilla extract

pinch of salt

Instructions

Heat oven to 350F

Line a muffin tray with 8-10 cupcake liners and set aside

In a small bowl, add the *blueberries and 1 tablespoon of almond flour, mix, and set aside.

In a large mixing bowl, mash the bananas with a fork to a liquid consistency. Combine remaining wet ingredients and mix well.

In a separate mixing bowl, place a *sift on the bowl, add all dry ingredients except blueberries and walnuts, and sift through. You will find some lumps remaining when you reach the end of sifting. With the back of a spoon, gently break these lumps and sift through.

Add the dry ingredients to the wet ingredients, add the blueberries and walnuts, and gently fold until all is combined.

Scoop 1/4 cup of the mixture into each liner.

Place the muffin tray in the oven and bake for *25-30 minutes, checking at the 25-minute point.

Insert a toothpick into the center of the muffin. If the toothpick comes out dry, remove the tray and place it on the counter, allowing it to cool for 5-10 minutes before serving. Otherwise, allow it to bake for a few extra minutes.