Ingredients

The following ingredients have 4 Servings
  • 1 cup mashed ripe banana ((about 2 large bananas))
  • 1/4 cup unsweetened applesauce
  • 2 large eggs
  • 1/4 cup pure raw honey or maple syrup
  • 1/4 cup coconut oil ((other oils will work))
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour or white whole wheat flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup blueberries (fresh or frozen (do not thaw))

Instruction

  • Preheat oven to 425 degrees F. Prepare a muffin pan with cooking spray or liners.
  • In a large mixing bowl, combine mashed bananas (I mashed mine in my blender) with applesauce, eggs, honey and oil. Stir vigorously until the mixture is smooth.
  • In a separate bowl, combine the dry ingredients - flour, cinnamon, baking soda, baking powder and salt. For best results, spoon flour into cup (rather than scooping with cup) and then level using the straight edge of a knife. Make a well in the center of the flour mixture and add wet ingredients. Gently stir until just combined. Fold in blueberries. Don't overmix.
  • Spoon batter into the prepared muffin cavities, filling each one completely full. Bake muffins for 5 minutes at 425 degrees F. and then with muffins staying in the oven, reduce heat to 350 degrees F. and bake muffins for 13-15 minutes more. The high heat will cause muffins to rise and then you will lower heat to cook the center of the muffin.
  • Remove muffins from the oven and allow them to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.