• 2 cups blanched almond flour
  • 2 1/2 tablespoons coconut flour
  • 1 1/2 teaspoon baking soda
  • 3 eggs
  • 2 tablespoons almond milk
  • 1/4 cup honey or maple syrup
  • 2 small bananas, very ripe, mashed
  • 1/4 cup coconut oil, melted
  • 1 lemon, zested
  • 1 cup fresh organic blueberries


  • Preheat oven to 350 degrees F.
  • Combine almond flour, coconut flour and baking soda in a medium bowl.  Combine all wet ingredients except blueberries in a separate bowl.
  • Pour wet ingredients into the dry ingredients and mix to combine. Gently fold in blueberries.
  • Lightly grease with coconut oil muffin tins.  Pour the batter in about 3/4 to the top.  
  • Bake for 25-35 minutes. The top should be golden brown and a toothpick inserted in the center should come out clean.  
  • Remove from oven and let cool completely.

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