1/3 cup soft coconut oil or Melt (a soy free spread made with Virgin Coconut Oil)
1/2 cup light brown sugar
1/4 cup agave syrup
3-4 ripe bananas
1 cup unbleached all-purpose flour (or GF flour)
1 tsp baking soda
1/2 tsp salt
1 1/2 cups blueberries (fresh or frozen) or mix in fresh or frozen raspberries or chopped strawberries
Pinch of cinnamon
Set oven to 375-degrees F
In a large bowl, mix ingredients together in order, with the exception of the fruit.
When ingredients are mixed, fold in the fruit.
Spoon batter into prepared muffin tin or cups.
Bake for 15-20 minutes until the tops are springy to the touch.
Makes 12-14 muffins