Monday, July 22, 2013

Banana Blueberry Muffins

On Sunday nights, I usually bake something healthy that we can grab during the week for a quick snack, or to add to a lunch. These muffins are made with no eggs, milk, or butter, but you won't even know the difference. They are moist, fluffy, and rose perfectly!
(Swap out the honey for maple syrup, and they would be vegan - we were out of maple syrup) 

The boys each had one for desert last night, and another with snack this afternoon! 
  


Ingredients
3 medium bananas
1/3 cup honey
1/3 cup coconut oil
1/2 cup almond milk (or other non-dairy milk)
1 teaspoon vanilla extract
2 1/3 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2 cups blueberries

 
















Directions
Preheat oven to 350°F
Line two muffin pans with cupcake liners
In a large mixing bowl, mash the bananas, then whisk in the honey, coconut oil, almond milk and vanilla.
Combine the flour, baking powder, baking soda and salt, and add them to the banana mixture. 
Fold in the blueberries gently.
Spoon the batter into the muffin pan, filling 3/4 of the way full.
Bake for 18-20 minutes

 Happy Baking!

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