Coconut Blueberry Muffins

½ cup coconut flour

½ tsp baking soda

1/3 cup unsweetened shredded coconut


4 eggs

1/3 cup unsweentened coconut milk (not light)

1 tbsp vanilla extract
 (pure organic)
2 medium bananas, mashed

1 cup (or more) blueberries
 (or substitute fruit of choice)
flaked coconut for sprinkling, if desired

Mix coconut flour, baking soda, shredded coconut and spices in a large bowl, set aside. Beat eggs in a separate bowl and add mix in the coconut milk, vanilla extract, and mashed bananas. Add the wet ingredients to the dry ingredients, mix until well combines. Fold in blueberries. Divide into 12 muffins. Bake at 350 degrees for 25-30 minutes.

***I added 2 Tbsp of Flaxseed meal, a tsp of Cinnamon, and ½ tsp of Nutmeg. If you choose to add Pineapple, you may need to add additional Coconut flour.