They’re oil-free, rich in fiber and antioxidants, moist and delicious! Also, pretty simple. If you like, you could add cinnamon, but I enjoy them just like this so that the fruit flavors are dominant.
2 c whole-grain spelt flour*
1 1/2 c rolled oats*
1 tsp aluminum-free baking soda
2 medium ripe bananas
1 1/2 c plant milk of choice
2 Tbsp apple cider vinegar (ACV)
3/4 c date sugar
1 c fresh or frozen organic blueberries
Preheat oven to 350 and line muffin tins with papers, or, if you must, lightly spray with an oil.
Combine the first three ingredients in a large bowl. Make a well in the middle.
Measure the plant milk into a 2-cup glass measuring cup or a medium bowl, then add the ACV and let sit.
Break the bananas into pieces and add to the well in the large bowl. Add the date sugar and milk/ACV mixture. Using a fork or a potato masher, mash the banana until mostly smooth, leaving a few chunks if you like. Stir until combined, then fold in the blueberries.
Fill the muffin tins almost to the top with the batter, and bake for 25 minutes. Allow muffins to cool slightly before serving.
*For a gluten-free option, replace the spelt flour with a gluten-free baking mix, and use certified gluten-free rolled oats.