Low Fodmap Banana Blueberry Muffins

Ingredients
• 1 medium overripe banana, mashed
• 3 eggs, whisked
• 2 tbsp Maple Syrup
• ⅓ cup full fat canned organic coconut milk
• 1 tsp pure vanilla extract
• ½ cup coconut flour
• ½ tsp baking soda
• ½ tsp baking powder
• pinch salt
• ⅔ cup fresh blueberries

Instructions
1. Preheat your oven to 350 degrees and thoroughly grease a muffin pan with coconut oil or butter
2. In a medium bowl, combine the mashed banana, eggs, maple syrup, coconut milk, and vanilla and beat until smooth
3. In a separate bowl, combine the coconut flour, baking soda and powder, and salt.
4. Slowly stir the dry mix into the wet until fully combined. The coconut flour will make the batter thick.
5. Fold in the blueberries to combine. Fill your muffin cups about ⅔-3/4 full until all the batter is used up. Approx. 9 muffins with this recipe.
6. Bake in the preheated oven for 15-20 minutes or until lightly browned. Remove from oven, let sit for a minute and then remove muffins from pan to cool on a wire rack.
7. Perfect to eat warm or save for later