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Delicious and Nutritious Whole Wheat Banana and Blueberry Muffins

"Chock-complete of sweet ripened bananas and juicy blueberries. These cakes are incredible for a noon snack or as a part of your breakfast. Made with whole wheat flour and sweetened with natural maple syrup, those moist cakes are delicious, nutritious, and deeply pleasant!"

Ingredients :

• 1 half cups entire wheat flour
• three/4 teaspoon baking soda
• half of teaspoon kosher salt
• 1/4 teaspoon baking powder
• 2 eggs, lightly overwhelmed
• 1/3 cup natural maple syrup
• 1/four cup unsweetened applesauce
• 1/four cup coconut oil, melted and cooled
• 2 very ripe bananas, mashed
• 1 cup blueberries, fresh or frozen
• 1/2 cup chopped walnuts (optional)

Instructions :

Prep : 10M	Cook : 12M	Ready in : 35M

• Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin.
• Blend flour, baking soda, salt, and baking powder together in a bowl. Make a properly inside the center; upload eggs, maple syrup, applesauce, and coconut oil. Stir by using hand till simply blended. Add bananas, blueberries, and walnuts. Mix till simply integrated. Divide batter flippantly into the prepared muffin tin.
• Bake in the preheated oven, 6 to 7 mins. Reduce warmth to 350 stages F (one hundred seventy five stages C). Continue baking until a toothpick inserted into the center of a muffin comes out clean, about 15 mins more.
• Cool muffins in tin for 5 mins before shifting to a cooling rack to cool absolutely.

Notes :

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