Instructions

1. Preheat the oven to 425°F and line a muffin tin with 12 cupcake liners. Set aside.
2. In a large mixing bowl use a fork to mash the ripe bananas up. Add the eggs and coconut oil and mix well. Add the greek yogurt, sugar and vanilla extract and whisk to combine.
3. In a separate bowl mix together the baking soda, corn flour, gluten free flour, and salt. Pour the dry ingredients into the wet and fold until combined.
4. Last, fold in the blueberries.
5. Use a large cookies scoop or a 1/4 cup measure to divide the batter evenly between the 12 cups. Bake at 425°F for 5 minutes. After 5 minutes reduce the heat to 375°F and bake for 10 to 12 more minutes or until the cupcakes spring back to the touch.
6. Allow to cool before eating!