Adapted from: Angela Simpson (Eat Spin Run Repeat)
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Serves: 12 mufﬁns
1 ¾ cups whole wheat pastry ﬂour
½ tsp. baking soda
1 ½ tsp. baking powder
¼ tsp. salt
½ tsp. cinnamon
⅔ cup brown sugar
¼ cup ground ﬂaxseeds
¾ cup spelt bran or wheat bran
1 cup mashed over-ripe bananas (about 2 large bananas)
1 cup unsweetened almond milk + 1 tbsp.
2 tsp. vanilla
¼ cup oil of choice
1 cup blueberries, frozen or fresh
1. Preheat oven to 400ºF and line 12 mufﬁn cups with paper liners.
2. In a large bowl, mix together the ﬁrst 5 ingredients. In another large bowl, combine the eggs and the brown sugar. Mix with a fork until smooth, then add all remaining ingredients except for the blueberries. Continue mixing until no lumps remain.
3. Gradually pour the wet mixture into the dry ingredients, and mix until just combined – don’t over-mix or the batter will make very tough mufﬁns! Finally, add the blueberries.
4. Scoop the batter into each mufﬁn cup, ﬁlling them to about ¾ full. Bake in the oven for about 20 minutes, or until a toothpick comes out clean. Let cool and enjoy!