Heat oven to 350. Grease or line a 12 cup muffin tin with paper liners.
2 tbsp coconut oil, melted
1 tbsp honey
2 tsp vanilla
1/2 c. coconut flour, sifted
1/4 c. ground almonds
2 tbsp gelatin (Great Lakes - green can)
1 tsp baking soda
1/8 tsp sea salt
1/2 c. blueberries
1. Beat bananas, eggs, coconut oil and vanilla in mixing bowl on medium speed.
2. Mix dry ingredients together and add to mixer bowl. Beat just until combined, scraping the bowl as necessary.
3. Gently fold in blueberries.
4. Divide the batter between the muffin cups and bake for 20-30 minutes or until tester comes out clean.