Happy Monday! This week's muffin recipe provides a delicious way to use up any over-ripe bananas you might have in your fruit basket...enjoy!
Blueberry Banana Oatmeal Muffins
makes 12 - 18 muffins
1.5 c. whole wheat pastry flour
1 c. rolled oats
1/4 c. organic cane sugar or Rapadura
2 t. baking powder (aluminum free, please)
1 t. baking soda
1/2 t. Celtic sea salt
1 t. cinnamon
2 eggs, beaten
1/4 c. melted butter or coconut oil
1/4 c. milk (raw is best)
1 t. real vanilla extract
3 over-ripe bananas, smashed (about 1 c.)
1 c. fresh or frozen blueberries
Preheat oven to 400F and either line muffin tin with muffin papers or grease muffin tin with coconut oil. Measure dry ingredients into a large bowl and whisk together. Mix melted butter or coconut oil together with bananas in a medium bowl, stir in eggs, milk, and vanilla mixing well. Add wet mixture to dry ingredients, stir just until moistened, then gently fold in blueberries; batter will be lumpy. Fill muffin cups 2/3 to 3/4 full; a quick release ice cream scoop works really well for this! Bake 18 - 23 minutes in preheated oven or until lightly browned; check with a toothpick to be sure they're done. Cool for a minute or two before removing muffins from pan, and then you know what to do...slather them with lots of butter and enjoy!
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