Blueberry Banana Jumbo Muffins
I've been craving the jumbo-sized muffins you find in a bakery, and the banana-blueberry combo is always my favorite. Made with a few different flours to switch it up from the nut-heavy, grain-free recipes you see so often these days.
Blueberry Banana Jumbo Muffins
- 3/4 cup buckwheat flour
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup tapioca starch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 3 eggs, beaten
- 2.5 - 3 overly ripe bananas
- 1/3 cup liquid sweetener (I used coconut nectar; honey would work too)
- 1 teaspoon vanilla
- 1/4 cup melted coconut oil
- 1/2 teaspoon apple cider vinegar
- 3/4 cup fresh or frozen blueberries
Preheat oven to 350 degrees. Line a jumbo muffin tin with liners.
In a large bowl, add all dry ingredients (buckwheat > cinnamon). Stir to blend.
In a high-speed blender, add eggs, bananas, sweetener, vanilla, and apple cider vinegar. Process on high. Once creamy, incorporate coconut oil. Pour mixture into bowl with dry ingredients and whisk (or beat if using a stand-up mixer) until batter is formed. Fold in blueberries. Portion batter into muffin tin. Bake 30-33 minutes, or until toothpick comes out clean. Allow to cool on a wire rack.
