Recipe Name blissful blueberry banana spelt muffins Submitted by Guest Recipe Description From Oh She Glows Quantity 12 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 25 Ready In (minutes) 45

Ingredients Amount Measure Ingredient 3/4 cup, mashed bananas - mashed 3/4 cups almond milk, unsweetened 1/8 cup almond milk, unsweetened 1 teaspoon Vinegar, apple cider 1/4 cup Maple Syrup, pure 1 teaspoon vanilla extract 3 date, pitted Dates, medjool 2 Usda default (100 gm - 4 oz) oat flour 1/4 cup coconut oil, melted 2 teaspoons baking powder 1 1/2 teaspoons cinnamon, ground 1/2 teaspoon baking soda 1 cup blueberries Steps Sequence Step 1 http://ohsheglows.com/2014/02/19/blissful-blueberry-banana-spelt-muffins-vegan-refined-sugar-free/ Preheat oven to 350F and grease a muffin tin. In a blender, blend bananas and measure out 3/4 cup. Add dates and blend. If you have any leftover mashed banana you can freeze it for a smoothie. Place mashed banana into medium bowl along with the milk, vinegar, maple syrup, and vanilla. No need to stir it yet. Melt the coconut oil in a small pot over low heat. Set aside. In a large bowl, mix together the dry ingredients (flour, baking powder, cinnamon, salt, and baking soda). Stir coconut oil into the wet mixture. Pour wet ingredients onto the dry ingredients and stir until just combined. Do not overmix as spelt is a fragile little flour. Gently fold in the the blueberries, being sure not to overmix as this can result in dense muffins. Spoon about a heaping 1/4 cup of batter into each muffin tin, filling each tin about 3/4 full (they will seem very full, but this is normal!) I like to press a few extra blueberries on top of each so they look pretty after baking. Bake at 350F for 23-27 minutes until a toothpick comes out clean. I baked them for 25 minutes. Cool in pan for 5-8 minutes and then transfer muffins to a cooling rack and cool for another 15 minutes.