Banana, Blueberry and Coconut Muffins

1 cup Cuisine Soleil all-purpose protein flour

1/2 cup Cuisine Soleil oat flour

1/2 cup sweetened shredded coconut

1 tbsp. baking powder

1 pinch of salt

1/4 cup coconut sugar

1/4 cup oil

3 eggs

15 ml vanilla

1/2 cup maple syrup

1 cup bananas, mashed with a fork

1 cup blueberries (frozen or fresh)

 

1. Mix together the all-purpose protein flour, oat flour, shredded coconut, baking powder, coconut sugar and salt.

2. In a separate bowl, combine the maple syrup, eggs, vanilla, oil and mashed bananas.

3. Add the liquid ingredient mixture to the dry ingredient mixture.

4. Mix until well combined.

5. Divide the mixture among the muffin tins without filling it to the edge.

6. Scatter the blueberries over the top of each muffin.

7. Bake at 375F for 30 minutes (Validate if the center is cooked through. If not, add 5-minute slices of cooking time.)

8. Let cool before removing from the pan.