Instructions

• Preheat oven to 350°F and grease a muffin tin with nonstick cooking spray; set aside.
• In a large mixing bowl, mash the 2 bananas until mostly smooth.
• Add the 1/3 cup melted coconut oil, 1 egg, and 1/3 cup water to the mashed bananas and mix until combined.
• In a separate bowl, whisk together 1 cup all-purpose flour and 1 tsp baking soda.
• Add the dry ingredients to the wet ingredients and stir until just combined—do not overmix.
• Gently fold in the 2/3 cup blueberries. (If you want blueberry garnish, reserve a few berries before folding them into the batter.)
• Using a 3-tablespoon portion scoop, fill each prepared muffin cup about two-thirds full with batter.
• Bake for 12–15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Remove the muffins from the oven, let them sit in the pan a few minutes, then transfer to a wire rack and cool completely before adding any topping.
• Optional sugar-free topping: beat the 1/4 cup heavy whipping cream with a mixer until stiff peaks form.
• To serve, add a small dollop of the whipped cream to each cooled muffin and, if reserved, top with a reserved blueberry.