A delightful low-sugar, whole grain muffin with bananas and blueberries
Preheat oven to 375F.
In small bowl, make a flax (or chia) "egg" by mixing together 1 tbsp ground flaxseed with 3 tbsp water. Let thicken for 5-10 minutes.
In separate bowl, mix together dry ingredients: spelt, baking soda, and baking powder. If you want extra sweetness, add the coconut sugar here.
In medium-sized bowl, mash bananas well. Stir in coconut oil and flax mixture.
Add dry ingredients to wet ingredients and mix well. Then, fold in blueberries. Make sure not to do this too rough or they'll all burst.
Transfer batter to lined muffin tin and bake for about 20-25 minutes, until tops are golden and fork comes out clean.