Preparation
Step 1
Preheat the oven to 350 ° F and grease a muffin mold.
Step 2
In an average bowl, mix the crushed bananas with milk, vinegar, maple syrup and vanilla. No need to brew at the moment.
Step 3
Melt coconut oil in a small cauldron over low heat. Set aside.
Step 4
In a large bowl, mix the dry ingredients together (flour, sugar, baking powder, cinnamon, salt and soda with dough). Add the coconut oil to the damp mixture. Pour the wet ingredients over the dry ingredients and mix well. Gently add the nuts and blueberries. Be sure not to mix too much because the muffins would be dense.
Step 5
Pour approximately ¼ cut in each mold so that it is full or ¾. Cook for 23-27 minutes is until a toothpick, stung in the center of a muffin, comes out clean. Leave to cool for 5-8 minutes and transfer the muffins to a rack to let them cool another 15 minutes.
Note: If you use frozen blueberries, be sure to leave them in the freezer until adding to the mixture. This is to prevent the juice from the way.
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