Almond Flour Muffins

2 cups blanched almond flour
3 eggs
1 ripe banana , mashed (about 1/3 cup)
3 tablespoons honey (4 if you like it a bit sweeter) We love local Ottawa honey
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon of vanilla
1 cup fresh blueberries (frozen is great too)

Preheat the oven to 350ºF and line a muffin tin with 10 parchment paper liners.
In a large bowl, combine the almond flour, eggs, mashed banana, honey, baking powder, salt, and vanilla and stir well, until the batter is relatively smooth. Fold in the blueberries.
Use a 1/4 cup measure to scoop the batter or use a ladle into each muffin liner. Bake until the tops are lightly golden, about 25 minutes.
Let the muffins cool completely. Can be stored in the fridge or freezer. Best in airtight container for the freezer!