Clean Banana& Blueberry Muffins

Preheat the oven to 325°F (320°F) and line a muffin tin with paper cups.

Blend the ripe bananas, eggs, maple syrup, and melted macadamia oil together until smooth.

In a large bowl, whisk together the almond meal, desiccated coconut, cinnamon powder, aluminium‑free baking powder, and vanilla extract; ensure there are no lumps.

Fold the wet banana mixture into the dry ingredients until just combined.

Gently fold in the blueberries (and any optional dried fruit or chocolate chips).

Spoon the batter into the prepared muffin cups, filling each about three‑quarters full.

For the crumble topping, combine the almond meal, chopped walnuts, a drizzle of maple syrup, a drizzle of coconut oil, extra cinnamon, and a touch of vanilla; rub together until crumbly.

Evenly distribute the crumble topping over each muffin.

Bake for 20‑30 minutes, checking at the 20‑minute mark with a skewer; the muffins are done when the skewer comes out clean.

Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.