Muffins, but make it dairy free

Struggling to keep up with your morning routine while heading back into clinical rotations? Need a pick-me-up while watching physiology recordings on Echo? These blueberry and banana muffins are dairy-free and easy to make. They will surely add a little pep in your step as you are looking for your N95 mask, stethoscope, or hand sanitizer. Good luck to everyone restarting rotations during this unsettling time. Stay safe out there, AUC!

Ingredients:
5 oz frozen blueberries
3 ripe bananas (1 for decor)
2 tbsp maple syrup
3 tbsp almond milk
3 tbsp olive oil or coconut oil
1.5 cups flour
1/2 cup sugar
1 tsp baking soda
1 tsp baking powder

Instructions:
Preheat oven to 350°F. Line a 12-cup muffin tray with cupcake liners or use a nonstick spray. Place 2 bananas in a large bowl and mash them with a fork until smooth. Add the almond milk, maple syrup, coconut or olive oil and mix well. Add the flour, sugar, baking soda, baking powder and whisk until a smooth batter forms. Gently fold in the frozen blueberries until thoroughly combined. While dividing equally, scoop or pour the batter into the muffin tins. Cut the last banana into round slices and gently place one slice on top of each muffin. Bake for 23-25 minutes or until cooked thoroughly. Allow the muffins to cool and enjoy!


**Comments, suggestions, baking muffins? Reach out on IG @veryreebs

Pre Bake Look
Post Bake Look

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