Processed with VSCO with c1 preset

Yield: 24 Muffins

Ingredients:

1/2 Cup Almond Milk
2 Cups Organic Cane Sugar (can sub Maple Syrup!)
1 Cup Melted Coconut Oil
6 Very Ripe Bananas, Mashed
3 cups Wild Blueberries 
4 Cups Gluten-Free All Purpose Flour
2 Tablespoons Baking Powder
1 Teaspoon Cinnamon
½ Teaspoon Nutmeg
Pinch of Salt

Combine wet ingredients and dry ingredients in separate mixing bowls. Slowly whisk dry ingredients into wet ingredients. Bake at 350 degrees for 20 minutes. Top with a dusting of organic coconut sugar, enjoy!

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