Wholesome Banana Blueberry Muffins

Remember all those blueberries we froze last August?  For ideal taste and texture, frozen fruit should be used up in about 6 months; if you haven't done so already.  I was rooting around in the freezer the other day and discovered that I still have a bag containing about 4 cups worth!  Better get at it!!

I usually lean more towards making mini-sized muffins, as they are easier for the kids to gobble up.  Mini's make a great addition to their lunch boxes as a snack, rather than those ginormous meal-sized jumbo muffins.  Also, by making them mini rather than jumbo, even if the muffins turn out not to be a fave, it's not that big a deal.  My logic is:  I'd rather the picky eaters to have taken one bite out of a mini, then the waste of one tiny bite out of a jumbo!  I only have a couple mini tins though, so I fill them with the batter first, and then move on to the larger sized muffin tins with whatever batter remains.  Daddy sized muffins are also neccessary, I suppose (wink wink)!

I didn't have to worry about waste with these Banana Blueberry Muffins though; they were a hit!  Super moist, and full of flavour and blueberries, they were gobbled up completely.  Hurray!

Wholesome Banana Blueberry Muffins

1/2 cup whole wheat flour
2 cups spelt flour
2 cups sugar
3 bananas, mashed
1/4 cup of coconut oil, melted
1/2 cup applesauce, room temperature
4 eggs, room temperature
1 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon flax meal (optional)
1 Tablespoon of lemon zest
1 teaspoon cinnamon 
2 cups of frozen blueberries   

Preheat oven to 350F.  Add muffin cups, or grease muffin tins, and set aside.
Using a medium sized bowl, sift together flour, baking soda, salt, cinnamon, and set aside.
In a separate bowl, cream sugar and mashed banana together. Mix in oil, and lemon zest, then add the eggs one at a time, stirring after each addition.
Next add the flour mixture, and stir until just incorporated, try not to over mix.  Finally, carefully fold in the frozen blueberries.
Drop batter into prepared muffin tins, and bake for about 25-30 minutes. Or until a tooth pick is inserted in the center and it comes out clean.
Allow to cool about 10-15 minutes, before serving, or store in an airtight container and add to lunchboxes throughout the week.

Enjoy!