I adapted this recipe from Elana Amsterdam’s Gluten-Free Almond Flour cookbook slightly for those who either want to try using something other than almond flour or can’t for allergy reasons.  I also switched the oil to a coconut because I find coconut to add a bit of sweetness without actually adding sugar of any kind.


2 1/2 cups cashew flour
1/2 cup of coconut flour
1/4 tsp sea salt
1 1/2 tsp baking soda (aluminum free)
2 Tbs of coconut oil
3 eggs
2 cups (4-5) mashed very ripe bananas
1 cup frozen blueberrries


Preheat oven to 350 F. Line 12 muffin cups with paper liners.  In a large bowl, combine cashew and coconut flour, salt, and baking soda.  In another bowl whisk together coconut oil and eggs.  Stir wet ingredients into the flour mixture until thoroughly combined.  Stir the bananas into the batter, then fold in the blueberries.  Spoon the batter into the muffins cups.
Bake for 35-40 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.  Let the muffins cool (if you can) in the pan for 30 minutes.  Enjoy!

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