1cupmashed overripe banana (about 2 large bananas)
½cupmaple syrup
⅔cupunsweetened non-dairy milk
1tablespoonalmond butter or other nut/seed butter
1teaspoonapple cider vinegar
Addition:
1cupblueberries, fresh or frozen, plus extra for tops of muffins - See Notes for tips.
Instructions
Locate a standard non-stick muffin pan. Arrange oven rack so that the muffins will be in the center of the oven. Preheat oven to 375 degrees F (190 C).
In a large mixing bowl whisk together the dry ingredients. In a smaller bowl mash the bananas and make sure you have 1 cup. Add the remaining wet ingredients to the bananas and mix very well.
Pour wet ingredients into dry, and stir until just combined, careful not overmix. The batter will be very thick. Fold in the blueberries.
Divide the batter evenly among the muffin cups, only filling them about ⅔ full. If desired, lightly press 2 or 3 extra blueberries onto the top of each muffin. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
Allow muffins to cool in the pan for 10 minutes, then transfer to a cooling rack.
Notes
Tip for Measuring FlourIf you own a kitchen scale, just tap on "Metric" in the recipe above to see the gram weight.If you don't have a scale, whisk the flour first before spooning it into the measuring cup. Then use a knife to level off the excess.BlueberriesIf using frozen berries, thaw first and drain away excess juice. Then pat dry.And if using fresh berries, pat them dry with a towel after washing.Storing MuffinPlace muffins in a lidded storage container with a paper towel inside to absorb moisture. Store in the refrigerator for up to 5 days. Can also be frozen.