Gluten-free Blueberry Banana Muffins

There is nothing more fun than picking your own blueberries and then later making them into delicious Gluten-free Muffins.

• 3 Cups almond flour

• 1/4 teaspoon salt

• 1-1/2 teaspoons baking soda

• 2 tablespoons olive oil

• 3 eggs

• 2 cups bananas (4-5), mashed

• 1 cup frozen blueberries

Preheat oven to 350°F. Line 12 cup muffin pan with baking cup liners. In a large bowl, combine the almond flour, salt and baking soda. In a medium bowl, whisk together oil and eggs. Combine and thoroughly mix wet and dry ingredients. Stir in bananas, and then fold in blueberries. Spoon the batter into the prepared pan. Bake for 30-40 minutes or until the muffin tops are lightly brown and a toothpick inserted in the center comes out clean. Serve warm.

Yields 12 muffins.

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