Whole Wheat Banana Blueberry Muffins

Ingredients

• 1/3 cup milk (I used unsweetened soy milk)
• 1 tsp apple cider vinegar
• 1 1/2 cups very overripe bananas, mashed
• 1/3 cup pure maple syrup
• 1/4 cup avocado oil (or melted coconut oil)
• 1 tsp vanilla extract
• 2 cups whole wheat pastry flour, spooned and leveled
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp fine sea salt
• optional: 1/2 cup chocolate chips or walnuts, or 1 cup blueberries

Instructions

1. 1

   Preheat oven to 350F. Spray a muffin tin with cooking spray or line with silicone baking cups.

2. 2

   Place almond milk and apple cider vinegar in a small bowl. Stir and set aside.

3. 3

   Place bananas in a large mixing bowl. Use a potato masher or fork to mash them well. Measure out 1 1 1/2 cups. Add maple syrup, oil and vanilla, stirring to combine. Stir in milk mixture.

4. 4

   Add flour, baking soda, cinnamon and salt. Stir just until just barely combined (you should still see streaks of flour). Gently fold in in any add-ins, being careful not to over-mix.

5. 5

   Fill muffins three-quarters full. Bake for 25 minutes, or until a toothpick comes out clean. Cool muffins on a wire rack for 15 minutes before removing from tin to cool completely.