Line muffin pan with parchment muffin liners. Dot muffin liners with the one tablespoon of coconut oil, and allow coconut oil to melt in the oven.
In a stand mixer, bowl, or food processor mash or puree the bananas and combine them with the eggs, remaining coconut oil, yogurt or coconut milk, coconut flour, lemon juice, vanilla, and sea salt.
After the mixture is smooth, add in the baking soda and mix again.
At the very end, mix in blueberries by hand.
Fill prepared muffin tin with batter, filling 3/4 full.
Bake for 35 minutes or until a knife inserted in the middle of the largest muffin comes out clean.
Nutrition Facts
Coconut Flour Blueberry-Banana Muffins - a breakfast treat
Amount Per Serving (1 muffin)
Calories 122Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g15%
Cholesterol 41mg14%
Sodium 128mg5%
Potassium 131mg4%
Carbohydrates 18g6%
Fiber 3g12%
Sugar 10g11%
Protein 3g6%
Vitamin A 85IU2%
Vitamin C 12.5mg15%
Calcium 18mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.