Almond Flour Banana Blueberry Muffins

I  am  on a  mission  to  reduce my  sugar  intake so my neighbor  shared  this recipe with me as a good  breakfast/snack/dessert alternative. It  takes  some  getting  used to, but it  is  nutritious.

3 cups  finely  ground  almond  meal flour (Bob’s Red Mill)
1/4 teaspoon  sea salt
1.5 teaspoons baking soda
2 tablespoons melted  butter  or ghee (prefer the ghee)
3 large  eggs  (or 4 small ones)
2 cups very ripe  bananas  (mashed)
1 cup frozen blueberries
Grated zest of one orange  or lemon  or both (optional)

Preheat oven  to  350 degrees. Line 12 muffin  cups with paper liners or butter and  dust with almond flour. In a large bowl, combine the  dry ingredients. In a smaller bowl, whisk the melted butter and eggs. Stir the  wet ingredients  into the  dry until thoroughly  combined. Stir the  bananas  into  the  batter and fold in the blueberries. Spoon  the  batter into  the  muffin  cups and bake for 35-40 minutes or until  a toothpick  inserted into  the  center of a muffin comes out clean. Let the muffins cool before  serving. (This recipe can be baked as a shallow  cake  in a buttered square/rectangular dish, but modify  the  cooking  time.)