Blueberry Muffins

I was in the mood this morning to try another version of the paleo muffin.  I took my original recipe for banana muffins, left out the carrots, and added fresh blueberries. I also doubled the recipe so that I can have extras for the weekend. One batch made 16 muffins. They cooked up nicely and tasted great with a cup of coffee. Make sure that you do not add too many blueberries: they do tend to sink to the bottom of the batter and the muffins will come out too wet. More is not always better!

3 very ripe bananas, mashed

½ chopped dates

2 eggs

¼ cup coconut oil, melted and cooled

1 1/2 teaspoons vanilla

2 cups almond meal/flour

2 teaspoons baking powder 

2 teaspoons baking soda

½ teaspoon sea salt

½ cup organic coconut flakes

2 tablespoons agave nectar (Optional: The bananas, dates and coconut add natural sweetness)

1 cup fresh blueberries

Preheat oven to 375 degrees.

Place cupcake papers in 2 muffin pans. (You will probably only use 16 cups total.)

Combine bananas through vanilla in a bowl. Add remaining ingredients and stir until combined. Pour about ¼ batter into each cup. Bake for 15 minutes or until a knife inserted into a muffin comes out clean.

Place muffins on a rack to cool.