Mornings often smell like blueberry banana muffins baking in the oven. This recipe is flexible with many options for the ingredients and substitutes as well as alternating with mini muffins, regular size muffins or as a loaf (time would vary in the oven depending on what you choose). These don't last very long in the house so quick and easy to whip up!
Heat oven to 350 degrees F
Bake time will vary depending on what size muffin tray or using a pan for a banana bread.
3 very ripe bananas
1/3 cup honey
mush bananas then add honey + mix together
1 2/3 cups spelt flour (can use alternative flour as well as a scoop of protein powder optional but adjust measurements)
1/2 teaspoon salt
1 teaspoon baking soda
Sprinkle of cinnamon
Sift flour, salt, baking soda + cinnamon together. Add flour to the honey + banana mixture. + stir with a whisk to combine everything.
2 tablespoons melted coconut oil (can use butter)
3/4 cup fresh or frozen blueberries (can use nuts, hemp hearts)
Add oil + blueberries, mix well together.
Pour into your choice of mini muffin tray, regular size muffin tray or 9 x 5 inch greased bread pan. Baking time will vary depending on what you choose to use. To check if baked, insert a toothpick into the center to see if it comes out clean. Cool + enjoy! *Option to slather the top with peanut, almond or other favourite nut butter or topping.
*Choose fresh, organic supplies.