Paleo Blueberry Banana muffins w vegan option INGREDIENTS: 2 large overripe bananas about 1 cup, mashed ¼ cup coconut oil ¼ cup creamy almond or nut butter 2 TBS pure maple syrup 1 tsp pure vanilla extract 2 eggs lightly beaten (or egg replacer for vegan) ¼ cup coconut flour ¼ cup almond flour 2 Tbsp chia seeds ½ tsp baking powder ¼ tsp baking soda ½ tsp salt ½ tsp cinnamon 1 cup fresh or frozen blueberries INSTRUCTIONS Preheat oven to 375 degrees F. Grease a standard 12-cup muffin tin, set aside. In a small bowl combine coconut flour, almond flour, chia seeds, baking powder, baking soda, salt and cinnamon). Set aside. In a large, glass mixing bowl melt together coconut oil and almond butter (for about 1 minute on high), stir until combined. Add mashed banana, maple syrup and vanilla extract and mix. Add eggs and stir until smooth. Add dry ingredients to wet ingredients and mix until completely combined. Gently fold in blueberries Pour about ¼ cup of batter into each muffin well (so it’s about ¾ of the way full). Bake in preheated oven for 20-25 minutes or until the tops are set, golden brown, and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes before gently removing each muffin from its well and transfer them to a wire rack to cool. Enjoy! To freeze: let cool then place muffins in an airtight container and put in the freezer. To reheat microwave on high for about 30 seconds per muffin!