Banana-Blueberry-Lemon Muffins

On Tuesday mornings, a dear friend has been keeping me company and giving me consolation as we both send off our babies to Kindergarten this year. It's a lot harder than one might think and so much to learn about this process of letting go and helping that little person become more of themselves. So with all this change it is of utmost importance to have a mommyhood sisterhood community for support. We both have another little one to care for and so we decided to make it a Tuesday date of time for the littles to play and time for us to chat. The two hours fly by, the week seems shorter and life seems less harsh. As we await the fall air to settle in, brewing some hot tea seems a must as we try to get into the rhythm of things. The past few weeks it has involved a little pot of tulsi chai tea and muffins. I love finding rhythms that sink into our daily lives so naturally. One of those for me is baking muffins on tuesdays. So here is my latest, and these were given Stephanie, "these-are-your-best-muffins-yet" rating, so yeah, there's that ;) Happy fall rhythm making and settling into some weekly routines that help you feel balanced and well. Much love xoxo

Banana-Blueberry-Lemon Muffin Recipe
{gluten, dairy, egg, nut, soy and refined-sugars free}

1/3 cup unsweetened applesauce
1/3 cup mashed banana
1/4 cup pure maple syrup
1/4 cup fresh lemon juice
1/2 cup of coconut milk beverage
4 drops of lemon essential oil (I use Young Living here)
1/2 cup of melted coconut oil
1/2 cup of coconut palm sugar
3/4 cup of certified GF oat flour (I grind GF rolled oats in a high powered blender)
1/2 brown or white rice flour
1/4 cup of tapioca flour
2 ts. of baking powder
1 ts. of baking soda
1 ts. of sea salt
1- 1 1/2 cup of fresh or frozen blueberries

Mix all the wet ingredients in a large mixing bowl, and then add all the dry ingredients. Save the blueberries for last and just fold them in to avoid making your muffins a blue-purple the dye creation (or don't, and make those instead ;) Pour into 12 muffin tins, and bake in a 350 degree oven for about 25 minutes.  These muffins need to cool for at least 15 minutes to avoid tongue burning on bubbling blueberries.