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.
