Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups unbleached flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 1 cup mashed very ripe banana ((about 2-3 bananas))
  • 1/4 cup honey
  • 1/2 cup brown sugar, (loosely packed)
  • 1/4 cup plain yogurt
  • 1 large egg
  • 3/4 cup non-dairy milk, (almond milk, rice milk, etc.)
  • 1 1/4 cups fresh or frozen blueberries
  • 2 tsp brown sugar
  • 1 tsp cinnamon

Instruction

  • Heat oven to 350°F. Line a 12-cup muffin tin with culinary parchment paper (not regular) muffin liners.
  • In a large bowl, whisk together flour, baking soda, cinnamon and salt. Set aside.
  • In the bowl of a food processor, place all remaining ingredients, except blueberries.
  • Pulse and process until just combined. Don't over process.
  • Make a well in the center of the dry ingredients. Pour in the wet ingredients and the fresh or frozen (not thawed) blueberries. Gently stir until just combined.
  • Fill muffin cups.
  • Sprinkle with brown sugar and cinnamon, if desired.
  • Bake at 350°F. for 22-24 minutes or until toothpick inserted comes out clean.
  • Cool on a wire rack.