-Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners or grease with coconut oil.
-Add to a medium bowl bananas, vanilla extract, and eggs and using a hand mixer mix the ingredients together.
-In a small bowl whisk together dry ingredients (coconut flour, cinnamon, baking soda, and salt).
-Add dry ingredients to the banana mixture and using hand mixer combine until well incorporated. Then add melted coconut oil and mix again until combine.
-Gentle stir in blueberries making sure not to break them up (mush) too much in the batter.
-Scoop the batter evenly among paper liners (I got about 11 muffins). If you want you can sprinkle to tops with additional cinnamon.
-Place muffin pan in preheated oven and bake for 30 to 35 minutes or until tops are golden brown. You can also use a toothpick to make sure the center is cooked.
-Great once cooled but even yummier the next day. If not eaten right away I suggest keeping them in the refrigerator and heating up when ready to consume. That way they last a little longer.
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