1 cup almond flour
1 egg beaten
1 ripe banana, mashed
1/4 tsp. baking soda
dash of sea salt
1/2 tsp. vanilla extract
1 tbsp. coconut oil
2 tbsp. chia seeds
juice and zest of 1/2 lemon
1/2 cup blueberries
Preheat the oven to 350 degrees F.
Place all the ingredients except the blueberries in a bowl and mix well with a wooden spoon or stand mixer.
Once the batter is smooth, fold in the blueberries.
Grease a muffin or mini-muffin pan with coconut oil or line the pan with unbleached paper cups.
Divide the batter evenly among the muffin cups.
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and place the pan on a cooling rack. Allow the muffins to cool for 10 minutes before serving. Leftover muffins can be stored in an airtight container for up to 3 days or freeze.