1/4ccoconut creamcanned, do not shake, stir or refrigerate
3/4cchocolate chips or 6 oz chopped 90% bittersweet chocolate
Pre-heat the oven to 350°F and line a muffin tin with paper liners.
If using frozen blueberries: Place the blueberries in a strainer and rinse under cold water until the water draining out runs almost clear. Place on a towel and dry them thoroughly. Place in the fridge on a dry towel until ready to use.
Mix the almond flour, baking powder, cinnamon and salt together in a small bowl
Puree the banana with the agave/maple syrup in the blender or using an immersion blender so that there are no chunks. Add the eggs and vanilla and stir to combine.
Add the dry ingredients and stir until smooth.
Stir in the blueberries.
Fill the liners to 3/4 full.
Bake 22-25 minutes or until the top is set and bounces back from a gentle tap.
Cool in the cupcakes in the pan 5 minutes then cool on a wire rack.