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Here’s What You’ll Need

4 overripe bananas

1 cup (240ml) unsweetened

almond or coconut milk

1 tsp. apple cider vinegar

2 tbsp. flax meal

4 tbsp. water

1 tsp. vanilla extract

¼ cup (55g) avocado oil

2 cups (240g) whole wheat

flour

½ tsp. ground cinnamon

1 tsp. baking powder

½ tsp. baking soda

½ cup (90g) monk fruit sugar or

coconut sugar

½ cup (95g) blueberries

Make It

Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.

Mix the flax meal with 4 tablespoons of water to make the flax eggs, stir well, and set aside. Mix the almond milk with the apple cider vinegar in a separate bowl and set aside.

Mix all the dry ingredients (flour, baking soda, baking powder, cinnamon, and sugar) in a large bowl.

Mash the bananas in a medium-sized bowl. Add the flax eggs, milk mixture, vanilla extract, and oil. Mix well with a large spoon.

Form a well in the dry ingredients and pour in the wet banana mixture. Fold the ingredients together until mixed, and then add in blueberries. Gently fold through the blueberries until mixed. Do not over-mix the muffin batter.

Place ¼ cup of batter in each muffin liner. Once filled, place the tray in the oven and bake for 22-25 minutes until a toothpick inserted into the muffin comes out clean.

Remove the muffins from the oven and cool on the wire rack. Once cool, place them in an airtight container in the fridge. They will last approximately 5 days.

This recipe comes from Adita’s Quick & Healthy Family Recipes. If you are interested in this book or any of her others, go to www.AditaLang.com/publishing

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Adita Lang works with individuals and groups to maximize their health through exercise, nutrition, sleep, and happiness. Programs include Coaching, Speaking Events, and Corporate Wellness. Feel free to email us for more information: Info@AditaLang.com