Blueberry Banana Muffins

These light and slightly sweet muffins are perfect for breakfast, desert, or a light supper. Makes about a dozen.

1 cup almond milk (or your choice of dairy-free milk)
2-4 Tbsp coconut oil or Spectrum non-hydrogenated shortening (palm oil)
1 very ripe banana (the softer the better), mashed
1/2 tsp pure vanilla
2 cups whole wheat pastry flour
2/3 cup organic cane sugar
1 Tbsp aluminum-free baking powder
1/2 tsp salt
1 cup fresh or frozen blueberries

Heat oven to 400 degrees F. Grease muffin pan with coconut oil. Beat almond milk, oil, banana, and vanilla in large bowl. Sitr in flour, sugar, baking powder, and salt all at once just until flour is moistened. Batter will be lumpy; do not overmix. Fold in blueberries. Divide batter evenly among muffin cups. Bake 20-25 minutes or until golden brown. Immediately remove from pan to wire rack.