1/4cupMaple syrupor apple syrup for a lower carb recipe
Optional : add 1 teaspoon of vanilla extract if you like !
Preheat oven to 180C.
Grease a 24-holes mini muffins tray with coconut oil. Set aside.
In a large mixing bowl or the bowl of your food processor with the S blade attachment, add all the ingredients in this order whole wheat flour, extra virgin coconut oil, eggs, mashed bananas, baking soda, maple syrup and vanilla (if desired).
Blend until combine and smooth. It is ok if you still have bites of bananas it is actually better as it adds lots of moisture to those muffins.
If you are using a food processor it will not take more than 1 minute to prepare the batter.
If you used a food processor transfer the batter into a mixing bowl and combine in the frozen blueberries.
Spoon the batter into the muffin tray and bake for 10-15 minutes max or until a chopstick inserted of the centre of the muffins comes out clean.
Flip over the tray onto a cooling rack and cool at room temperature before eating.
You can froze those whole wheat banana muffins in zip bags and defrost them 3-4 hours before eating.
Can be cooked in muffin cups as well. Don't grease the tray in this case.
Store in the pantry up to 5 days in an airtight container.