Banana Blueberry Muffins/Bread
3 cups almond flour
1 Tablespoon coconut flour
¼ teaspoon REAL salt
3 teaspoons baking soda
1/3 cup oil or melted butter
4 large eggs
2 cups mashed very ripe bananas
1 teaspoon SweetLeaf Vanilla Crème or Clear Stevia
1 teaspoon Vanilla Extract
1 cup frozen blueberries, optional
1 cup chopped pecans, optional
Mix well all ingredients except the blueberries. Then, gently fold those in. Spoon into muffin pans
lined with paper liners. These stick badly, even to the paper, but they are yummy!
Or, pour into a 9×13 or larger pan that has been sprayed or greased.
High protein, low carb and very naturally sweetened!
Bake in 350 oven for 30 minutes and check them. When toothpick comes out clean and they are nicely
browned, take out and let cool on rack for 30 minutes and then, remove from the pan.
Okay, we almost never do that. We eat them hot, covered in butter!