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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 0.75 | cups, mashed | Bananas | 1 1/8 | cups | Almond Breeze Almond milk/coconut milk blend | 1 | teaspoon | Vinegar, apple cider | 1/4 | cup | Maple syrup | 1 | teaspoon | Vanilla extract, imitation, no alcohol | 1/4 | cup | Coconut oil | 2 | cups | Spelt flour | 4 | tablespoons | Coconut sugar | 2 | teaspoons | Baking powder | 1 1/2 | teaspoons | Cinnamon, ground | 1/2 | teaspoons | Baking soda | 1/2 | teaspoon | Salt | 1 1/4 | cups, unthawed | Blueberries, frozen |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350 F and line a muffin tin | | 2 | Mix bananas, almond milk, vinegar, maple syrup, vanilla extract, and melted coconut oil in a small bowl | | 3 | In a larger bowl, mix flour, sugar, baking powder, cinnamon, baking soda, and salt together | | 4 | Add wet ingredients to dry and stir to combine | | 5 | Fold in blueberries, being sure not to overmix | | 6 | Scoop 1/4 cup of batter into each muffin tin | | 7 | Bake for 23-27 minutes or until a toothpick inserted into the middle comes out clean | | 8 | Let muffins cool in pan for 10 minutes before transferring to a wire rack for another 15-20 minutes |
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