Antioxidant Power Muffins

Almond flour, coconut flour, flaxseed meal, and antioxidant-rich blueberries and walnuts are just a few of the healthy foods that are in these muffins. They are a tasty and healthy choice for breakfast or a snack, and they are perfect for people who are gluten-free.

Ingredients:

2 cups almond flour
1/4 cup coconut flour
1/4 cup flaxseed meal
1/2 cup mashed ripe bananas
1/4 cup maple syrup
1/4 cup melted coconut oil
2 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup blueberries
1/2 cup chopped walnuts

Instructions:

Warm the oven up to 350F 175C and put paper liners in a muffin tin

Coconut flour, flaxseed meal, cinnamon, baking soda, and salt should all be mixed together in a large bowl

Mash the bananas and mix them with maple syrup, melted coconut oil, eggs, and vanilla extract in a different bowl

Add the wet ingredients to the dry ones and mix them together until everything is well mixed

Add blueberries and chopped walnuts and mix well

Fill up each muffin tin cup about two thirds of the way to the top with batter

Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean

Let the muffins cool for 5 minutes in the pan, then move them to a wire rack to cool all the way through

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