Blueberry Banana muffins

Muffins are one of our favorite ways to use up fruit that is going bad. 

Tonight, Juni and I made banana blueberry muffins from the Betty Crocker cookbook with some adjustments. Here is our recipe:

Blueberry Banana Muffins

Prep: 10 min; Bake: 20-25 min for regular muffins, 15 min for mini

1/3 cup original Almond Breeze almond milk

1/4 cup melted unrefined coconut oil

1 large egg (can use powdered egg replacer)

2 cups whole wheat flour (also delicious with oat or brown rice flour)

1/4 cup molasses

1/4 cup maple syrup

2 tsps baking powder

1/2 tsp salt

2 mashed ripe bananas

1 cup fresh or frozen blueberries

Heat oven to 400F. Grease bottoms only of muffin tins. 

Beat milk, oil, egg and mashed banana in a large bowl with a whisk. Stir in all ingredients except blueberries until flour is just moistened. Fold in blueberries. 

Divide into muffin cups. Bake 20-25min for large muffins. 15 minutes for mini muffins. Let cool in pan for 5 min.