Blueberry Muffins: coconut and almond flour

These gluten-free and flourless blueberry muffins are made with coconut and almond flours and sweetened with ripe bananas and maple syrup. They are a  healthier alternative when you want to splurge on a warm muffin with your coffee in the morning.

Source: Fool Proof Living

A FEW BAKING TIPS:

Be sure to use soft ripe bananas with black speckles on it. If you use bananas that are too ripened and turned brown, you will end up with gummy muffins that might not be ideal.

Keep an eye on them after the 15-minute mark during the baking process. The original recipe suggested that they should be baked after 15-minutes, but my muffins baked right after the 20-minute mark.

These muffins are best on the day that they are baked. However, if you keep them in the fridge in an airtight container, they will still be fresh up to 2 days. When ready to eat, just warm them in the microwave for 30 seconds for a delicious breakfast.