These muffins are dense and super filing for a breakfast snack. I love to make them with freshly ground kamut or spelt but use whatever flour floats your boat! Just make them. They freeze great so double it up.
2 extra ripe bananas
1 cup coconut sugar
1/2 cup melted butter or coconut oil
1 c. fresh or frozen blueberries
1 tsp. vanilla
2 1/4 cups whole grain flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. sea salt
Mash bananas well in a bowl until smooth. Add in eggs, sugar, butter and vanilla. Mix well. Add in the dry ingredients and blend until smooth.
Bake at 350 for about 17-20 minutes for regular muffins or 12-15 for mini.
Hi! Welcome to my blog! I am passionate about using food to heal and restore balance in our lives. Food is life! Keep it real, keep it fresh. Follow me on my IG @enlightenedhomemaker