Blueberry muffins

 

Servings: 24 mini muffins or 12 regular muffins

Dry Ingredients:

  • 1 cup sprouted spelt flour (@anitasorganic)
  • 3/4 cup all purpose flour (@anitasorganic)
  • 3/4 cup coconut sugar
  • 1/2 tsp salt
  • 2 tsp baking powder

Wet Ingredients:

  • 1 mashed banana
  • 3/4 cup almond milk
  • 1/3 cup melted coconut oil
  • 1 egg, beaten

1/2-1 cup blueberries (add at end)

Directions:

  1. Mix wet ingredients together
  2. Add to dry ingredients and mix until just combined
  3. Fold in 1/2 cup to 1 cup fresh or frozen blueberries
  4. Using an ice cream scooper, fill muffin tins 2/3 full
  5. Bake at 400°F for 15-17 minutes

 

 

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