INGREDIENTS
3 overripe bananas, peeled 1 egg, large, lightly beaten 1 1/2 cups whole wheat flour 1 teaspoon baking soda 1/2 teaspoon salt 1 Tablespoon lemon juice, freshly squeezed is best 5 ounces applesauce, unsweetened 2 cups fresh blueberries, rinsed, steams removed 1/3 cup mini chocolate chips Nonstick cooking oil spray PREPARATION Preheat oven to 325˚F. Spray muffin pan with nonstick cooking spray and set aside. Place bananas in a large mixing bowl. Mash bananas with a fork. Stir in egg through applesauce, mixing until well-blended. Add blueberries and chips, mixing until combined. Use a half-cup measuring cup to scoop the batter into prepared muffin cups, evening out as needed. Bake for 30–35 minutes, or until muffin tops are slightly browned and toothpick comes out clean from center of muffin. Makes 12 muffins.
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THE REBELLIOUS RDAs a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect. Archives
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