Makes 12 muffins.

Ingredients

2 cups white spelt flour
4 tablespoons coconut sugar
2 teaspoons baking powder
1/8 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon sea salt
1/2 cup pecans, chopped

1 medium banana, mashed
3/4 cup plant-based milk
1 teaspoon apple cider vinegar
1/4 cup maple syrup
1 teaspoon vanilla extract
1/4 cup coconut oil, melted

1 heaping cup frozen wild blueberries

Directions

In a large bowl, whisk the first 7 ingredients together until well combined. In a second medium sized bowl, mix the next 6 ingredients together by hand until well combed. Pour wet ingredients into dry ingredients. Stir just until they are combined. Gently fold in the blueberries and do not over-mix.

Spoon the batter evenly into 12 paper-lined muffin tins. Bake at 350 degrees for 23 minutes. They are fully baked when a fork pierced into the muffin comes out dry.

Allow to cool in pan, then enjoy!