Step 1

To make these muffins, start by preheating your oven to 325 F.

Step 2

Next, prepare the muffin tin. Line a muffin tin with liners or grease the inside of the muffin cavities with butter or oil.

Step 3

Prepare the dry ingredients. In a medium bowl, mix together the gluten-free flour, almond flour, coconut sugar, cinnamon, baking soda, and sea salt until just combined. Set them aside while you prepare the wet ingredients.

Step 4

Add all of the wet ingredients (the eggs, bananas, non-dairy milk, maple syrup, and vanilla extract) to a blender. Blend until the ingredients are fully smooth.

Step 5

Once the wet ingredients have come together, slowly pour them into the bowl with the dry ingredients, mixing until a thick batter forms. Be careful not to over-mix here, as the batter can turn out tough!

Step 6

Prepare the blueberries by adding them to a small bowl, alongside the flour, and mixing them gently until they're fully coated in the flour.

Step 7

Then, fold the blueberries into the muffin batter.

Step 8

Divide the muffin batter evenly amongst all of the cavities and transfer the tray into the oven.

Step 9

The bake time will be dependent on the size of muffin tin that you use. For smaller or standard sized muffins, bake for 20-22 minutes, or until a toothpick comes out clean. For larger muffins, bake for 28-30 minutes, or until a toothpick comes out clean.

Step 10

Once the muffins are done, remove them from the oven. Allow them to cool completely, then enjoy!