Banana Blueberry Muffins
1 ¾ cup Jovial Foods All-purpose flour (spooned and leveled)
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup (1 stick) unsalted butter, room temperature
2/3 cup coconut sugar
2 large eggs
2 ripe bananas, mashed (the riper the better)
1/3 cup unsweetened almond milk
1 teaspoon pure vanilla extract
1 cup frozen blueberries
Preheat oven to 375 degrees. Line a 12-cup muffin pan with liners. In a bowl, whisk together flour, baking soda, and salt
In a large bowl, beat butter and sugar with a mixer until light and fluffy. (*note- be patient with coconut sugar, it takes a little longer, but will become lighter and fluffier). Add eggs, one at a time, beating well after each addition. In another bowl, combine mashed bananas, almond milk, and vanilla and mix well.
With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.
Divide batter into muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25-28 minutes rotating pan halfway through. Let cool in pan for 10 minutes; transfer muffins to a rack to cool 10 minutes more.