I'm over at Scottsdale Moms Blog today sharing my thoughts about the blog 100 Days of Real Food and my recipe adaptation of their whole-grain fruit muffins.
Keep reading to check out the yummy recipe...
Whole-Grain Blueberry Banana Muffins
(Adapted from this recipe at 100 Days of Real Food.)
Ingredients
- 1½ cups organic whole-wheat flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 2/3 cup of applesauce (this is what I use in place of the eggs)
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- ¼ cup coconut oil*
- ¾ cup apple juice
- About 1 cup of blueberries
- 1/2 of a ripe banana mashed
- Muffin liners
Directions
- Preheat your oven to 400 degrees and line your cupcake/muffin pan with the liners.
- In a bowl, mix together the flour, salt, baking powder, cinnamon and nutmeg. Make a well (hole) in the middle of the flour mixture and put your applesauce, honey, vanilla, coconut oil* and apple juice in the center of it.
- Next, mix in the mashed banana, followed by gently folding in the blueberries.
- Fill the cups in your lined muffin pan 2/3 to 3/4 full.
- Bake for 10-15 minutes or until a toothpick comes out clean. (If you’re using applesauce in place of the eggs, like me, you might find that it takes a little longer to bake all the way through.)
- Enjoy!!
*Couple things to note about cooking with coconut oil. First, I love that it has so many amazing health benefits. However, it can be tricky to bake with, as it is not a liquid at room temperature. I’ve found that I have to heat it up for like 20-30 seconds in the microwave in order for it to blend well with the other ingredients. Also, if you’re dealing with nut allergies remember that coconuts are considered a tree nut.






























