Superfood Blueberry Muffins
These mouthwatering dairy-free and sugar-free muffins are full of wholesome goodness, and they have a beautiful texture that will melt in your mouth. Packed with healthy nutrients like potassium and Vitamin C, they are the perfect healthy treat or snack. BB xxx
3/4 cup mashed ripe bananas
3/4 cup + 2 tablespoons unsweetened almond milk
1 teaspoon apple cider vinegar
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
1/4 cup coconut oil, melted
2 cups light spelt flour
1 teaspoon salt
6 tablespoons coconut sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1 cup fresh blueberries
The Bondi Baker Method
Step 1- Preheat oven to 170 degrees and grease a muffin tin.
Step 2- In a medium bowl, mash bananas and measure out 3/4 of a cup. Place mashed banana into medium bowl along with the milk, vinegar, maple syrup, and vanilla. No need to stir it just yet.
Step 3- Melt the coconut oil in a small pot over low heat and set aside.
Step 4- In a large bowl, mix together the dry ingredients (flour, sugar, baking powder, cinnamon, salt and baking soda).
Step 5- Stir coconut oil into the wet mixture. Pour wet ingredients onto the dry ingredients and stir until just combined. Do not overmix.
Step 6- Gently fold in the blueberries (and some raspberries if you like), being sure not to overmix as this can result in heavy muffins.
Step 7- Spoon about a heaping 1/4 cup of batter into each muffin tin, filling each tin about 3/4 full. I like to press a few extra blueberries on top of each so they look pretty after baking.
Step 8- Bake for 25 minutes until a toothpick comes out clean. Cool in pan for 15 minutes and then transfer muffins to a cooling rack and cool for another 15 minutes.