One of my dear childhood friends made these muffins one time we were at her house for a play date – ever since my children ever so lovingly refer to these as “Stacy’s Muffins” and even though it is not officially her recipe – she did put her own touches into it and we love it just the same. I thought I would share it with you. You will see Stacy’s notes in the parenthesis and of course I deferred from them even still – if you love the blueberries add in 2 cups instead – you will be so happy you did.

On a side note, I keep this recipe on my phone and for some strange reason my iPhone is missing notes from a few months time period right about where I had this recipe saved – thankfully I sent it to a friend via email and had to share with you all!

Stacy’s blueberry banana muffins

ingredients
2 cups whole spelt flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/3 cup flaxseed meal
2 large organic eggs, lightly beaten
1 cup mashed banana (~ 2 large bananas)
1/2 cup canola oil ………(i used safflower oil, but you can do just about any oil that doesn’t have a heavy flavor like extra virgin olive)
1/4 cup maple syrup/honey  ……( i used 1/2 organic maple syrup and honey)
1/4 cup agave nectar
1/4 c of dark brown organic sugar (my addition)
1 cup frozen organic wild blueberries, unthawed

directions
preheat oven to 350 degrees. grease muffin tins with oil, or use muffin liners.

sift together dry ingredients (spelt flour through flaxseed meal), and set aside.

combine wet ingredients, and mix well.

add dry ingredients to wet, folding just until incorporated. gently fold in blueberries.

spoon into muffin tins. bake for about 20 minutes or until toothpick comes out clean. be sure to turn muffin pan around halfway through to ensure even baking. allow 10-15 minutes to cool, then remove from baking tin.

Credit to Stacy Cox Fuqua for sharing this tasty treat with us – love you friend!