1 C hazelnut flour (ground hazelnuts) (or almond flour)
1/4 C coconut flour
1/4 C coconut oil
2 medium bananas
1/3 C honey
3 T plain yogurt
1/2 t real salt
1/2 t baking soda
2 t vanilla extract
3/4 C frozen blueberries
Top with unsweetened shredded coconut
In food processor, blend all ingredients (besides blueberries) until smooth.
Stir in blueberries until just combined.
Line muffin tin with liners and coconut oil to prevent sticking.
Spoon into cups until 1/2 full. Bake on 400 degrees for approx. 20 minutes.
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