Sprouted whole wheat Banana Blueberry muffins

Name: Sprouted whole wheat Banana Blueberry muffins
Total time: 1500 s
Yield: 12 servings
Cuisine: American
Ingredients: 1/3 cup melted coconut oil; 1/4 cup maple syrup; 1/4 cup honey; 2 eggs; 3 ripe bananas; 1/4 cup almond milk; 1 tsp baking soda; 1 tsp vanilla extract; 1/2 tsp salt; 1/2 tsp cinnamon; 1 3/4 cup sprouted whole wheat flour; 1/3 cup rolled oats; 1 tsp brown sugar; 2 tbsp ground flax seeds; 1/4 cup cacao nibs; 1/4 cup blueberries

Christina Landers Thompson @cook_3209654

Pacifica, California

I buy 3 bananas to force myself to bake every once in awhile. When they get overly ripe (as they always do), I make these muffins. Super moist and healthier than the average muffin.

Christina Landers Thompson @cook_3209654

Pacifica, California

I buy 3 bananas to force myself to bake every once in awhile. When they get overly ripe (as they always do), I make these muffins. Super moist and healthier than the average muffin.

Saved

Ingredients

25 mins

12 servings

1/3 cupmelted coconut oil
1/4 cupmaple syrup
1/4 cuphoney
2eggs
3ripe bananas
1/4 cupalmond milk
1 tspbaking soda
1 tspvanilla extract
1/2 tspsalt
1/2 tspcinnamon
1 3/4 cupsprouted whole wheat flour
1/3 cuprolled oats
1 tspbrown sugar
2 tbspground flax seeds
1/4 cupcacao nibs
1/4 cupblueberries

Saved

Steps

25 mins

1

Preheat oven to 325 degrees.
Whisk coconut oil, maple syrup and honey in a large bowl. Add eggs and beat well. Mix in mashed bananas and milk, baking soda, cinnamon, salt, and vanilla extract.
2

Add flour and oats and mix until just combined. Fold in all remaining ingredients except brown sugar.
3

Grease muffin tin with coconut oil. Fill cups, sprinkle with a few blueberries and brown sugar.
4

Bake 25 minutes or until toothpick comes out clean.