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Looking through piles of cookbooks to find inspiration, it's funny I find it sitting in my husbands office and see this book on his desk.
As I thumb through the old pages, and enjoy reading the previous owners notes, I come across the section of wild berries. I suddenly remember I have wild blueberries picked from a local farm at peak season and they are waiting for me in the freezer, so sweet and covered in a light frost. I then see a bag of over ripe frozen bananas, jackpot!
I have a rough draft version of this recipe many pages back in my journal, I make some changes and what I end with, is light, moist and full of flavor muffins that scent my whole home in sweet comfort.
I wouldn't change much, and the fact that the whole family went back for a second, I will be making these again!
As I thumb through the old pages, and enjoy reading the previous owners notes, I come across the section of wild berries. I suddenly remember I have wild blueberries picked from a local farm at peak season and they are waiting for me in the freezer, so sweet and covered in a light frost. I then see a bag of over ripe frozen bananas, jackpot!
I have a rough draft version of this recipe many pages back in my journal, I make some changes and what I end with, is light, moist and full of flavor muffins that scent my whole home in sweet comfort.
I wouldn't change much, and the fact that the whole family went back for a second, I will be making these again!
Ingredients
*1 1/2 cups whole wheat pastry flour
*1 teaspoon baking powder
*1 teaspoon baking soda
*1/2 teaspoon fine sea salt
*3-4 medium-large, very ripe bananas
*1/2 cup sugar (use brown sugar for an extra rich muffin)
*1 tablespoon ground flax seeds mixed with 3 tablespoons boiling water
*1/3 cup organic coconut oil, melted
*1 heaping cup of wild blueberries
Instructions
1. Preheat oven to 325 degrees F and prepare muffin tins, line or oil.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt, set aside
3. Prepare flax egg
*1 1/2 cups whole wheat pastry flour
*1 teaspoon baking powder
*1 teaspoon baking soda
*1/2 teaspoon fine sea salt
*3-4 medium-large, very ripe bananas
*1/2 cup sugar (use brown sugar for an extra rich muffin)
*1 tablespoon ground flax seeds mixed with 3 tablespoons boiling water
*1/3 cup organic coconut oil, melted
*1 heaping cup of wild blueberries
Instructions
1. Preheat oven to 325 degrees F and prepare muffin tins, line or oil.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt, set aside
3. Prepare flax egg
4. In a large bowl, combine bananas, sugar, flax and water mixture, and melted coconut oil and mix until well combined. Fold the flour mixture into the banana mixture, careful not to over mix, doing so will make a tough dense muffin. Fold in wild blueberries.
5. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before removing from the pan.
5. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before removing from the pan.
Enjoy these yummy muffins with honey or jam, and you might want to double the recipe!