+ 2 ripe bananas
+ ¾ cup + 2 tbsp plant based milk
+ 1 cage free egg
+ ¼ cup pure maple syrup
+ ¼ cup coconut oil, melted
+ 4 tsp fresh lemon juice
+ 2 tsp pure vanilla extract
+ 2 cups whole wheat flour
+ ½ cup coconut sugar
+ ¼ cup quick oats
+ 2 tsp baking powder
+ 1 ½ tsp cinnamon
+ ½ tsp baking soda
+ ½ tsp salt
+ 2 tbsps flaxseed
+ 1 ¼ cup blueberries
→Preheat oven to 350 degrees Fahrenheit.
→In a medium mixing bowl, combine all wet ingredients together. Mix until just combined to not overmix the batter.
→In a separate bowl, mix all dry ingredients well.
→Add the dry ingredients into the wet ingredients and mix until just combined. Then gently fold in the blueberries.
→Grease a 12-cup muffin tin and fill each with ½ cup batter. Bake for 17-20 minutes.
→Makes 15 muffins.
Note: You can make 6 jumbo muffins, as pictured, you'll just want to adjust the time in the oven until a toothpick comes out clean. I would check at 25 minutes and adjust from there!
✨Be sure to tag me on instagram (_jessicadriver_)when you give this recipe a try!