Paleo Banana Blueberry Muffin

Ingredients

• 2 bananas
• 2 cup almond flour
• ½ cup tapioca starch
• ½ tsp baking soda
• ½ teaspoon baking powder
• ¼ teaspoon sea salt
• ⅓ cup coconut palm sugar
• ¼ cup pastured butter, room temperature
• 2 teaspoons pure vanilla extract
• 3 large eggs, room temperature
• ½ cup goats milk
• 1½ cup fresh blueberries

Instructions

PREP:

1. Set eggs and butter on counter and bring to room temperature before starting the recipe. Eggs should not feel cold and butter should be completely soft. This usually takes a couple of hours.

COOK:

1. Preheat oven to 350F. Line a muffin pan with 10 (or 12 if you want them a bit smaller) muffin liners. Combine almond flour, tapioca starch, baking soda, baking powder and sea salt in a mixing bowl. Use a

fork to mix and crush any almond flour clumps until flour mixture is fine.

2. Using a stand or hand mixer, beat bananas, palm sugar and butter together until well creamed, about 4 to 5 minutes on medium speed.

3. Add vanilla extract and eggs. Beat an additional 2 to 3 minutes on medium speed until well combined.

4. Pour flour mixture in and mix to combine.

5. Slowly add goat milk while mixing.

6. Divide batter among muffin liners. Bang the bottom of the pan a couple times to make sure there are no air bubbles and muffin batter settles evenly.

7. Top with blueberries and bake for 25 to 30 minutes until tops are starting to brown and toothpick or cake tester comes out clean.

8. Allow to cool in muffin pan for 3 to 5 minutes then transfer to wire cooling rack and completely cool before serving. Enjoy!