Packed with flax, oats and hemp seeds, these lightly sweetened, super moist whole-grain blueberry banana muffins are the perfect healthy snack.
Ingredients:
- 2 medium overripe bananas
- ¼ cup pure maple syrup
- 2 eggs
- 2 tbsp coconut oil (or butter), melted
- 1 tsp vanilla extract
- ½ tsp cinnamon
- 1 cup almond meal
- 1 cup spelt flour
- ¼ cup rolled oats
- ¼ cup ground flaxseed
- ¼ cup hemp seeds
- ½ tsp salt
- ¾ tsp baking soda
- 1 cup blueberries (I used frozen)
Instructions:
- Preheat oven to 350F. Spray a muffin tin liberally with cooking spray.
- In a large bowl, mash bananas with a fork. Add maple syrup, eggs, coconut oil and vanilla, stirring to combine.
- Add the rest of the ingredients (except blueberries). Stir until just combined. Fold in blueberries.
- Pour batter evenly into muffin tin (I got 11 muffins).
- Bake for about 28-30 minutes, or until a fork comes out clean. Cool in muffin tin for 10 minutes before carefully transferring muffins to a cooling rack.
- Store in the refrigerator or freezer.
