Blueberry and Banana Superboost Muffins

Biked Goods commandment number 3. Never let good food go to waste! Instead of throwing out old, ripe blueberries and bananas, use them up in these comforting Blueberry Banana Superboost Muffins

These tasty baked goods offer a convenient source of carbs that's perfect for a pre-or post-ride snack to give you an extra boost. They're packed full of fruits and are sweetened with maple syrup and apple juice instead of refined sugar. In addition, almond meal, brown rice flour and whole-grain oats replace nutrient-stripped white flour. These are one of my go-to muffins—nourishing and sweetly satisfying for an easy grab-n-bike snack.

Ingredients

• 2 cups Pamela’s Pancake and Baking Mix

• 1-1/2 cup rolled oats

• 1 cup blueberries

• 2 ripe bananas

• 2 eggs

• 3 Tbsp maple syrup

• 1 Tbsp unfiltered apple juice

• 2 Tbsp flax seed

• 1 tsp cinnamon

• 1 tsp baking powder

• 1/2 tsp salt

Directions

Preheat oven to 350F° and line a standard muffin tin with paper baking cups. (Give these environmentally-friendly baking cups a try!) Add flour, oats, baking powder, cinnamon, flax and salt to a bowl and whisk to combine. In a separate bowl, mash ripe bananas and add in maple syrup, apple juice, and eggs. Stir to combine. Add the dry ingredients to the wet ingredients and stir until well combined. Gently fold in blueberries.

Divide batter between muffin tins, filling all the way full – there should be 12 muffins. Bake for 28-35 minutes or until a toothpick inserted into the center of a muffin comes out clean and the edges are dark golden brown. Remove from oven and let cool in the tin for 5 minutes. Then remove from tin and let cool completely on a cooling rack.

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