Healthy Banana Blueberry Muffins

Ingredients

• 1 cup Whole-wheat Flour
• 1/4 cup Coconut Oil (melted (or vegetable oil like rice bran or virgin light olive oil))
• 2 Eggs
• 2 Bananas (mashed with a fork, use the one with black spot on the skin)
• 1 teaspoon Baking Soda
• 1/4 cup Maple Syrup (or apple syrup for a lower carb recipe)
• 1/2 cup Frozen Blueberries

Instructions

1. 1

   Preheat the oven to 350°F (180°C).

2. 2

   Grease a 24-holes mini muffin tray with coconut oil. Set aside.

3. 3

   In a large mixing bowl or the bowl of your food processor with the S blade attachment, add all the ingredients in this order whole wheat flour, extra virgin coconut oil, eggs, mashed bananas, baking soda, maple syrup, and vanilla (if desired).

4. 4

   Blend until combine and smooth. It is ok if you still have bites of bananas it is actually better as it adds lots of moisture to these muffins.

5. 5

   If you are using a food processor it will not take more than 1 minute to prepare the batter.

6. 6

   If you used a food processor transfer the batter into a mixing bowl and combine in the frozen blueberries.

7. 7

   Spoon the batter into the muffin tray and bake for 10-15 minutes max or until a chopstick inserted into the center of the muffins comes out clean.

8. 8

   Flip over the tray onto a cooling rack and cool at room temperature before eating.

9. 9

   You can freeze these whole-wheat banana muffins in zip lock bags and defrost them for 3-4 hours before eating.

10. 10

    Can be cooked in muffin cups as well. Don't grease the tray in this case.

11. 11

    Store in the pantry for up to 5 days in an airtight container.