Healthy Banana Blueberry Muffins

Ingredients

• 1/3 cup refined coconut oil, in liquid form
• 1/2 cup honey or maple syrup
• 2 large eggs
• 1 1/4 cup packed mashed ripe bananas, about 2-3 bananas
• 1/2 cup milk
• 1 tsp. baking soda
• 1 tsp. vanilla extract
• 1/2 tsp. kosher salt
• 2 1/2 cups white whole wheat flour, properly measured
• 1 1/4 cups fresh or frozen blueberries, no need to defrost
• Turbinado sugar or coconut sugar, for topping, optional

Instructions

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Grease a standard 12-cup muffin pan with non-stick cooking spray.

3. 3

   In a large mixing bowl, whisk coconut oil and honey. Add eggs and banana. Then whisk in the milk.

4. 4

   Whisk in baking soda, vanilla, and salt. With a wooden spoon, stir in the flour. Batter will be thick. Do not overmix. Gently fold in the blueberries. Optional: To prevent blueberries from sinking to the bottom, toss them with one heaping teaspoon of flour.

5. 5

   Spoon the batter evenly into the prepared pan, filling all the way to the top. You should be able to fill all 12 muffin cups. If desired, sprinkle the tops with turbinado or coconut sugar for a crunchy topping and a pretty muffin top.

6. 6

   Bake for 17-22 or until the toothpick inserted in the middle comes out clean.

7. 7

   Remove the pan from the oven and let the muffins cool in the pan for about 10 minutes, then transfer to a cooling rack. Store cooled muffins, covered, at room temperature for up to 2 days or in the refrigerator for up to 5 days.