Ingredients
- 2 medium ripe bananas
- ¼ cup sorghum (or maple) syrup
- 2 eggs
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1 cinnamon
- 2 cups sorghum flour
- ¼ cup rolled oats
- ¼ cup ground flaxseed
- ¼ cup hemp seeds
- ½ tsp salt
- ¾ tsp baking soda
- 1 cup blueberries
Preheat oven to 350F. Grease muffin pan with organic vegetable shortening or coconut oil. In a small bowl, mash bananas with a fork. Add sorghum syrup, eggs, coconut oil and vanilla, stirring to combine. In a large bowl, combine the dry ingredients and stir. Add the wet ingredients to the dry ingredients and mix well. (The batter will be stiff.) Fold in the blueberries. Spoon the batter evenly into muffin pan. Bake for about 25 minutes.
Yield: 12 muffins
