Ingredients

• 1 ¼  cups almond flour
• 1/2 cups tapioca flour 
• 2 eggs
• 2 small ripe bananas, mashed
• 3 Tbsp avocado oil
• 1/4 cups Purecane™ zero calorie baking sweetener + extra
• 1 tsp pure vanilla extract
• 1 Tbsp lemon juice
• 3/4 tsp baking soda
• 1 ½  cup chopped strawberries and blueberries

Directions

1. Preheat the oven to 350F and line muffin pan with 6 muffin liners for larger muffins or 9 for smaller.
2. In a large bowl, whisk together mashed bananas, eggs, oil, Purecane Baking Sweetener, vanilla and lemon juice. 
3. In a separate bowl, mix almond flour, tapioca flour and baking soda.
4. Add dry ingredients to wet and mix until combined (do not overmix).
5. Fold in berries.
6. Divide the batter between prepared muffin cups, filling it almost full.
7. Sprinkle with extra sweetener.
8. Bake for 50 minutes or until a toothpick inserted in the middle comes out clean.
9. Let them cool on a wire rack.

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