Banana Blueberry Muffins (how appropriate!)

It's so nice to wake up on the weekend, usually on Sundays, with little-to-no agenda. We are a family that likes to get out and about, we love social gatherings with friends, community activities around town... but we also crave (and prioritize) an un-assigned day. I am a do-er. A list-maker. A list-checker-offer. And one of the qualities that I've come to truly appreciate about John is the ability to put away the to-do list and just relax. I want the girls to live in an organized and orderly household but I also want them to take deep breaths and kick back on Sunday mornings with tea/coffee and muffins... and not just any muffin - but Banana and Blueberry muffins, ingredients for which this blog is so aptly named. 

Banana Blueberry Muffins
adapted from Sally's Baking Addiction

• 1 1/2 C organic whole wheat pastry flour
• 1 C organic whole wheat stone ground flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 C local honey
• 1/2 C organic coconut sugar
• 1 large ripe organic banana - mashed
• Organic applesauce: You need 1 C mashed banana; I only had 1 banana so I added enough applesauce to the mashed banana to fill the cup completely
• 1/4 C organic plain Greek yogurt
• 1 large local organic egg; beaten
• 1/2 tsp organic vanilla
• 3/4 C homemade almond milk
• 1 1/4 C organic frozen blueberries
• Preheat oven to 325 degrees; grease muffin tin (I used coconut oil)
• Combine dry ingredients
• Combine honey and sugar; add banana/applesauce, yogurt, vanilla, egg
• Add wet to dry; stir in almond milk; fold in blueberries
• Bake for 20 minutes - makes 16 muffins

Eat muffins and then go outside and play with chickens: tasks that we definitely accomplished this weekend! Enjoy pics of Peep, Pip, Lavender, and Plum from their first outdoor excursion!