If you have blueberries, then you need to make these muffins!
Ingredients:
🌸 1 ½ cups whole-wheat flour
🧂 1 tsp baking powder
🧂 ½ tsp baking powder
🧂 ⅛ tsp salt
🧂 2 tbsp ground flax seeds (flaxseed meal) mixed with 5 tbsp water
🍁 ⅔ cup maple syrup
🍌 1 mashed banana
🥛 ¾ cup almond milk
🌼 1 tsp vanilla extract
🫐 1 cup fresh blueberries
To a small bowl, prepare flax egg by mixing flaxseed meal and water together and let rest for 5 minutes. To a big bowl, add the flour, baking powder, and baking soda, salt, and mix with a fork. Then add the flax mixture, vanilla, maple syrup, mashed banana, and almond milk.
Mix well with a fork; then the blueberries and stir.
Preheat oven to 350 degrees F (180 C) and line a standard muffin tin with paper baking cups. Scoop about half a cup of batter into each muffin cup. Then top with a few blueberries. Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and let cool in the tin for 5 minutes. Then remove from the tin and let cool completely on a cooling rack. It will keep in an airtight container at room temperature for one to two days, in the refrigerator for a week, or in the freezer for one month.
