1 Cup Almond Flour
1 Cup Pecan Flour
1 Cup Coconut Flour
1/4 teaspoon salt
1 1/2 teaspoons baking soda
3 teaspoon cream of tar tar
2 tablespoons organic butter, melted and cooled
4 mashed ripe bananas
1 cup fresh blueberries
Preheat oven to 350 degrees (or 325 degrees convection). Butter a 12-cup muffin tray.
In a food processor combine the almond meal, salt, and baking soda.
Then together the eggs and melted, cooled butter. Process ingredients until combined.
Stir the bananas into the batter, process more, then fold in the blueberries with a spatula.
Spoon the batter into the muffin cups.
Bake for 25 – 30 minutes, until the muffins are golden brown and spring back to the touch.