Directions

1Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup standard-size muffin tin with coconut oil or use muffin cups (parchment paper ones are best)

2Whisk 2 eggs in a bowl OR In a small bowl, stir together 2 tablespoons flax meal and 6 tablespoons water. Let sit for 5 minutes to thicken.

3In a large bowl, whisk together the flours, baking soda, and salt.

4In a medium bowl, mash the bananas. Stir in the maple syrup, coconut oil vanilla extract, and flax/water or eggs.

5Make a well in the middle of the dry ingredients and pour in the wet ingredients. Using a large spoon, stir just until the ingredients are incorporated. Do NOT over mix. Batter will be thick.

6If using blueberries, gently fold them into the batter.

7Divide batter between 12 muffin cups. If you prefer larger muffins with big, domed crowns, divide the batter between 9 muffin cups instead of all 12.

8Bake for 18 – 22 minutes, until a toothpick inserted into the center of the muffins comes out clean.

9Remove from oven and place tin on a rack to cool for about five minutes. Transfer individual muffins to a wire rack to let cool completely.

10These muffins keep for 3 – 4 days in an airtight container at room temperature, or freeze in a zipper bag.