FLOURLESS BLUEBERRY MUFFINS

I created these grain-free breakfast treats for my sister and her family to honor our beloved food memories of our mom and aunt’s classic blueberry muffins. Everyone, even those who usually prefer traditional baked goods, loves them. They’re incredibly moist, with a fine-grained yet light crumb from a combination of almond and coconut flours. The blueberries burst in the batter, which is sweetened with bananas and maple. Because they’re rather delicate, they taste best just after they’ve cooled. You can save any leftovers, but these are really meant for a big family meal.

TIP: Soft, fragrant bananas speckled with black spots are at peak ripeness. Once they turn black outside and grayish inside, they have fermented a bit and will make gummy muffins.

makes 1 dozen

gluten-free, dairy-free

• 1 cup (109 g) almond flour
• ½ cup (72 g) coconut flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 cup (245 g) mashed ripe bananas (about 2 medium)
• ⅓ cup (109 g) pure maple syrup
• 3 tablespoons grapeseed or other neutral oil
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 8 ounces (227 g) blueberries (1½ cups)

1. Position a rack in the center of the oven and preheat to 425°F. Coat a standard muffin tin with nonstick cooking spray.

2. Whisk both flours, the baking powder, and salt in a large bowl. Whisk the bananas, maple syrup, oil, eggs, and vanilla in a medium bowl until smooth. Pour into the dry ingredients and stir until well mixed. Fold in the blueberries. Divide the batter among the prepared muffin cups.

3. Bake until the muffins are dark golden brown and a toothpick inserted in the center of a center muffin comes out clean, 15 to 20 minutes.

4. Cool completely in the pan on a wire rack. Carefully slide a small offset spatula or knife between each muffin and the pan to pop the muffins out.

MAKE AHEAD

The muffins are best the day they’re made but will keep at room temperature overnight.