Banana Blueberry Muffins
Servings: 12 muffins
2 cups of spelt flour (or whole wheat)
3 tsp of baking powder
1/2 tsp of salt
1 tsp of cinnamon
1/4 cup of light brown sugar
1/4 cup of cane sugar
1/4 cup of coconut oil - melted
1.5 large bananas - mashed (about 3/4 cup)
2 Tbsp of maple syrup
2 tsp of pure vanilla extract
3/4 cup of almond milk (or milk of choice)
1/2 cup of plain greek yogurt
1 cup of blueberries
1/2 cup of chopped pecans
*Recipe can be vegan if you use a dairy free yogurt instead of greek.
Preheat oven to 350 degrees and line muffin tin with baking cups.
Whisk together the flour, baking powder, salt, and cinnamon. In a separate bowl, beat together the coconut oil with the brown and cane sugar until smooth. Add the banana and whisk together. Mix in the maple syrup, vanilla, yogurt, and milk until well combined.
Fold the wet ingredients into the dry until just combined, being careful to not over-mix. Lastly, fold in the blueberries and pecans. Scoop the batter into the muffin tin then place in the oven to bake for 20-25 minutes until the knife comes out clean.
I’m Brittany and this is ME. I’m a health nerd with a sarcastic sense of humor, a smiling/laughter problem, and a niche in the kitchen. I have a passion for fitness and cooking because together they changed my outlook on life. Live for the moment and do what you love: that’s what’s important. I kick a** in Pilates/Barre and the kitchen because it’s what makes me happy, it’s what I’m good at, and I LOVE it.