Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/3 cup coconut oil, melted
- 1 large banana, mashed
- 1/2 cup almond milk
- 1 teaspoon almond extract
- 2/3 cup fresh blueberries
- 1/3 cup slivered almonds
Instructions
- Heat oven to 400 degrees F. For big-topped muffins, line 4 jumbo size muffin cups with paper liners. For standard-size muffins line 10 muffin cups.
- Whisk the flour, sugar, baking powder, and salt in a large bowl.
- Add oil, mashed banana, room temp almond milk and almond extract to a bowl and whisk until smooth. If the mixture is too cold and coconut oil begins to solidify, simply pop in the microwave for a few seconds.
- Add wet to dry ingredient lightly combine. Do not over mix. (The muffin batter will be quite thick, that’s good!) Fold in 1/2 cup of the blueberries, top with slivered almonds, and remaining blueberries.
- Bake for 15-20 minutes or until a toothpick is inserted in the middle and comes out clean. If the tops are browning too much, simply top with an aluminum foil tint to prevent them from further drying out.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breads
- Cuisine: Dessert
Nutrition
- Serving Size: 1