Over ripe bananas in the most delicious muffins around! I added dark chocolate chips to this wonderfully brain healthy muffin.
Ingredients:
1½ cups whole wheat flour
½ cup almond flour
¼ cup plus 1 TB hemp hearts or ground flaxseeds
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup very ripe bananas mashed (from about 2 large or 3 small bananas)
⅔ cup coconut palm sugar
½ cup extra virgin olive oil plus more for greasing the pan
1 teaspoon pure vanilla extract
2 large eggs
2 cups blueberries fresh or frozen (but not defrosted)
Directions:
•Preheat your oven to 350ºF. Line muffin tins with paper liners and rub a few drops of olive oil on the surface of the pan. (This helps prevent sticking.)
•In a large bowl, whisk together the whole-wheat flour, almond flour, ¼ cup of the hemp hearts, baking powder, and salt; set aside.
•In another large bowl, whisk together the bananas, sugar, olive oil, and vanilla extract. Whisk in the eggs one at a time. Fold the dry ingredients into the wet ones until just combined.
•Gently fold 1⅓ cups of the blueberries into the muffin batter. Divide the batter evenly between the muffin cups.
•Divide the remaining ⅔ cup blueberries evenly over the tops of the muffins and gently press them into the batter. Sprinkle evenly with the additional tablespoon of hemp hearts.
•Bake for 30 to 40 minutes for standard muffins, or until a cake tester or small wooden skewer inserted into muffins comes out clean.
•These muffins are best the day they are made. Warm day-old muffins in the oven at 300ºF for 10 minutes. To freeze, wrap in plastic wrap and store in the freezer for up to 6 months.
Note: Baking times vary depending on how fast your oven runs and how many feet above sea level you live. It's a good idea to check on the muffins for doneness starting at 25 minutes.