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