- 3 bananas (medium overripe)
- 2/3 cup pure maple syrup
- 1/3 cup sunflower oil
- 1/2 cup unsweetened almond milk (or other non-dairy milk)
- 1 teaspoon vanilla extract
- 2 1/3 cups whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2 cups frozen blueberries (or fresh)
PER SERVING *
|Calories130Calories from Fat35|
|% DAILY VALUE*|
|Calories from Fat35|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Kristen 29 May
Made a few substitutions using what I had on hand. Regular flour, regular milk, and Bertolli brand light tasting olive oil. Filled 12 muffin cups to the top so I baked them a bit longer than recommended (about 27 minutes). They came out great! My husband and I loved them. I will be making these again!
Caitlin 2 Mar
Amazing would definitely make again . They were nice and moist
FunSunLove123 FunSunLove123 2 Dec 2017
very yummy, I doubled the blueberries and it was even better
Rebz GJ 8 Aug 2017
Super easy and super tasty! Healthiest tasting bake I've made in a while as many recipes say to use lots of sugar but this is so naturally sweet - love it! Thank you x
Pasha Chan 3 Aug 2017
Amazing🖤🌿 It was very tasty 🤤 I'm really glad I can eat sweets and lose weight)))
Crystal L. 4 Jun 2017
I added coconut shreds to the top of mine, it was delicious!
Sophie C. 21 Aug 2016
Made these today, so easy to make, and they turned out great, very light and moist! Turns out I didn't have any dairy free milk in the house so I substituted with normal semi-skimmed milk, I also put in just over 1/3 cup of maple syrup, less than stated, and they are more than sweet enough (I had super ripe bananas).