Gluten-Free Sugar-Free Banana Blueberry Mini Muffins

Although I try to eat gluten-free and sugar-free for health reasons, occasionally when something yummy comes along, the temptation is difficult to avoid. I was craving some blueberry muffins lately, so I decided to adapt this banana bread recipe (via Jess) into mini-muffin delights, in order to avoid the unhealthy grab. These are super-healthy with no sugar substitutes. Enjoy.

Gluten-Free Sugar-Free Banana Blueberry Mini Muffins
(Makes approximately 30 mini-muffins)

2 cups Almond Meal
1 cup Quinoa Flakes
1/4 tsp Sea Salt
1 1/2 tsp Baking Soda
2 Tbs melted Coconut Oil
3 Eggs
2 cups or 3 large Mashed Bananas
1/2 cup Pecan Pieces
1 cup Frozen Blueberries
Coconut Sugar for decorating (optional)

1) Preheat oven to 350˚F.
2) Spray a mini muffin pan with cooking spray.
3) Combine almond meal, quinoa flakes, sea salt, and baking soda in a large bowl with a whisk.
4) Stir coconut oil, eggs, and mashed bananas together in a medium bowl with a spoon.
5) Add liquid ingredients to dry into the large bowl. Add pecan pieces, then stir-in frozen blueberries.
6) Scoop dough into mini muffin pan. Optionally sprinkle with coconut sugar for extra crunch and sparkle.
7) Bake for 15 minutes, or until edges of muffins start to brown and pull away from sides.
8 ) Allow to cool and store in an airtight container.