Banana Blueberry Whole Wheat Muffins

RECIPE: Banana Blueberry Whole Wheat Muffins


Ready in - 25 minutes

Makes - 12 muffins


Ingredients

● 4 – over-ripe bananas

● 1 – cup unsweetened soy milk

● 1 – tsp. apple cider vinegar

● 2 – TBS. flax meal

● 4 – TBS. water

● 1 – tsp. vanilla extract

● ¼ - cup avocado oil

● 2 – cups whole wheat flour

● ½ - tsp. ground cinnamon

● 1 – tsp. baking powder

● ½ - tsp. baking soda

● ½ - cup monk fruit sugar (or) coconut sugar

● ½ - cup blueberries


Preparation

1. Preheat your oven to 350*

2. Line 12 cups of a muffin tin with paper (or) silicone baking liners.

3. In a small bowl, mix the flax meal with 4 TBS. water. Mix well. Set aside.

4. In a separate bowl, mix the soy milk and the apple cider vinegar. Mix well. Set aside.

5. In a separate large bowl, mix together all the remaining dry ingredients (flour, baking powder, baking soda, cinnamon, and sugar).

6. In a medium bowl, mash the bananas.

7. Add the flax meal mix and the soy milk/apple cider vinegar mix, vanilla, and oil - to the mashed bananas. Mix well with a large spoon.

8. Form a well in the dry ingredients and pour in the wet banana mixture. Fold the ingredients together, until just incorporated.

9. Gently fold-in the blueberries. Do Not Over-Mix muffin batter.

10. Place ¼ cup batter into each muffin liner.

11. Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into center of muffin, comes out clean.

12. Remove muffins from oven. Let cool on a wire rack. Once completely cool, store in an airtight container or fridge.