Blueberry topped Banana Muffins

These muffins aren't health food, but they are home made and chemical free, so way better than anything from the store, right?  You can use honey or agave in place of the brown sugar to make them even better on the healthiness scale.
Perfect for breakfast on a busy morning, a lazy Sunday or to help satisfy a sweet craving.
I will warn you, they are hard to resist!

Ingredients

4-5 ripe bananas
1 cup packed light brown sugar
1/2 cup coconut oil
1 large egg
1 cup unbleached flour
1 cup whole wheat flour 
(I used 2 cups of Trader Joe's whole wheat blend)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup applesauce
1 table spoon pure vanilla extract

Fresh or frozen blueberries, or your favorite berry.

Directions

1.  Preheat oven to 350 degrees.  Rub a small amount of coconut oil into each space in your muffin tin.

2.  Peel the bananas and place them in bowl.  Mash or beat with a mixed until smooth.  Add brown sugar, oil and egg: beat until smooth.
Add flours, baking powder, baking soda and salt; beat until smooth.  Add applesauce and vanilla; beat until smooth.

3.  Fill muffin tins three-quarters full and top each with a few berries.  Bake until a toothpick can be inserted and come out clean, about 25 minutes for regular sized muffins, 20 minutes for mini muffins.  Remove from oven, allow to cool for 2 minutes, then transfer to a wire cooling wrack.  Can be stored at room temperature or in the fridge.