1/4 cup canola oil – I used a canola olive oil blend
1 tsp vanilla
1 cup of blueberries
1 cup unbleached all-purpose flour
1/2 teaspoon cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees.
In a large mixing bowl mash up the banana.
Add sugar, applesauce, canola oil and vanilla. Stir to combine with banana.
Sift flour, cinnamon, baking soda and salt, using a fine meshed sieve, into bowl with banana mixture.
Stir all wet and dry mixture together to combine.
Add blueberries and stir to combine.
Put muffin liners in muffin pan. Fill each muffin liner up about 2/3 of the way.
Bake for 25 minutes. Remove from oven and check if they are ready by sticking a toothpick into one of the muffins – it should come out clean. If the toothpick is wet with batter – cook for another 5 minutes.
When done, remove from oven and let cool in the pan for 10 minutes.
Remove from the pan and let cool on a wire rack for about 30 minutes.