Muffins are one of my favorite snacks, especially during the spring time! Growing up, my mom usto make the best blueberry muffins for us! While these are a bit more healthified, they were really close to my favorite childhood muffins! I used whole wheat flour for this recipe which can really dry in baked goods, but I found that this exact ratio of ingredients avoids that. To make this free of refined sugars, I opted for honey as my sweetener. You could use maple syrup, coconut sugar, or even brown sugar if you want! Also, a perfect blueberry muffin in my opinion should be LOADED with blueberries so that adds some sweetness as well! Perfect for your a grab and go breakfast or yummy snack!
Ingredients
1 1/2 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
2 overripe bananas
2 eggs
1/2 cup melted coconut oil
1/3 cup honey
1 tsp vanilla extract
1 1/2 cups blueberries (fresh or frozen)
Preheat your oven to 350 degrees. Combine the flour, baking powder, baking soda, salt, and cinnamon in a bowl. In a separate bowl, mash bananas till smooth and no lumps. Whisk in coconut oil, eggs, honey, and vanilla. Fold wet ingredients with dry. Lastly, fold in the blueberries. Make sure to not over mix them! Transfer the mixture to a lined or greased muffin tray. Bake for 18-20 minutes and enjoy!
Recipe yields 12 muffins.
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