Adapted from: Angela Simpson (Eat Spin Run Repeat)
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Serves: 12 muf?ns
1 ? cups whole wheat pastry ?our
? tsp. baking soda
1 ? tsp. baking powder
? tsp. salt
? tsp. cinnamon
? cup brown sugar
? cup ground ?axseeds
? 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
? cup oil of choice
1 cup blueberries, frozen or fresh
1. Preheat oven to 400?F and line 12 muf?n cups with paper liners.
2. In a large bowl, mix together the ?rst 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 muf?ns! Finally, add the blueberries.
4. Scoop the batter into each muf?n cup, ?lling them to about ? full. Bake in the oven for?about 20 minutes, or until a toothpick comes out clean. Let cool and enjoy!