Gluten-Free PB Blueberry Banana Muffins

FLUFFY, moist, MELT in your mouth PEANUT BUTTER + banana + blueberry, turned into muffins, okayyy sign me up! These gems have been the peeeerfect pre-breakfast snackie, after-lunch snack, and pre-dinner bite, who we kidding!

I can’t even explain how amazing these smell as they are baking too! Subtle hints of vanilla and cinnamon, pure heaven. The banana adds such a subtle sweetness, a nice contrast to the bright tang of fresh blueberries. Even better, clean-up is a breeze, you can literally make this all within one bowl!

Melt-In-Your-Mouth Peanut Butter Banana Blueberry Muffins:

• 1 ripe banana, mashed

• 2 eggs

• 1/4 cup creamy natural peanut butter (just peanuts & salt!)

• 1/4 cup melted coconut oil

• 1 tsp vanilla extract

• 1/4 cup coconut sugar

• 1/4 cup almond flour

• 1/4 cup coconut flour

• 1/4 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp cinnamon

• pinch of sea salt

• 1 cup blueberries

Mix banana, eggs, PB, oil, vanilla & sugar until creamy.

Add in flours, baking soda, baking powder, cinnamon & touch of sea salt until well combined.

Gently fold in blueberries. Spoon batter into lined muffin tin & bake at 350 degrees for ~25 mins, yes it’s that easy!

These can also be made more paleo-friendly by subbing almond butter. haven’t tried flax eggs or a sugar sub, but honey or maple syrup may work!

They are not overly sweet AT ALL, so feel free to adjust sweetener to your liking. Ohhh, I also HIGHLY RECOMMEND dusting the tops with a bit of extra coconut sugar & cinnamon before baking.

Enjoy! xx