Blueberry Banana Muffins (GAPS-legal, grain- and gluten-free)

Coconut flour is very high in fiber, and it is also very dense.  Many eggs are required whenever baking with coconut flour, which I think is great because it results in us eating even more healthy eggs. I love the combination of blueberries and bananas together. This recipe was originally based on one from The Nourishing Gourmet, but I have changed it quite a bit.

Blueberry Banana Muffins
Makes 12 muffins
1/2 cup butter or unrefined coconut oil
1/2 cup honey
3/4 tsp celtic sea salt 
6 eggs, preferably pasture-raised
1.5 tsp vanilla extract
1/2 tsp almond extract
3/4 cup coconut flour
1 ripe banana, mashed
1 heaping cup frozen blueberries

1. Melt butter or coconut oil in a small saucepan over low heat. Turn off heat and allow to cool slightly.
2. Meanwhile, combine the eggs, salt, vanilla extract, and almond extract in a large bowl.  If using an immersion blender, pulse a few times to combine. Otherwise, mix to combine with a whisk or mixer.
3. Add the honey to the butter (or coconut oil) and stir slightly.  Pour this mixture into the wet ingredients and blend well with immersion blender or mixer.
4. Measure out the coconut flour.  Since coconut flour clumps, it will need to be sifted if you are not using an immersion blender. 
5. Pour the coconut flour into the bowl with the wet ingredients.  Use an immersion blender or mixer to thoroughly combine all ingredients, making sure there are no lumps.  (Since coconut flour does not contain gluten, there is no worry of over-mixing it).
6. Add mashed banana and mix to combine.
7. Line a muffin tin with paper cups.  Scoop the muffin batter into the paper cups.  I like to use a 3-Tb scoop for this, but you could just use a large spoon.
8. Add about 8-10 blueberries to the top of each muffin.  Push them down slightly into the batter. (If you try to fold the blueberries into the batter, they tend to sink to the bottom of the muffins during baking, making everything a bit soggy.)
9. Bake muffins in 325 degree oven for about 40-50 minutes, until muffins are set and a toothpick inserted in the middle comes out clean.  If you are in a time-crunch, you could bake them at 350 degrees initially, but you'll need to reduce the heat after a bit so they won't burn before being set in the middle.
10. Remove from oven and cool.  

Delicious with a pat of butter and a big glass of raw milk or milk kefir!

*Time-saving tip: If you use an immersion blender to combine the ingredients, you can skip the step of sifting the coconut flour.  This also gives you less dirty dishes!

*Nourishing tip: If you're trying to limit sweets in your diet, you could easily use a bit less honey.  I wouldn't use less than 1/3 cup plus 2 Tb, though, as they get a bit bland with less than that.

This recipe is part of Pennywise Platter at The Nourishing Gourmet, Fight Back Friday at Food Renegade and Monday Mania at The Healthy Home Economist!