Makes 12 muffins. Recipe credited to Giada de Laurentiis.
| Whole wheat flour | 1 cup |
| Baking soda | 1/2 tsp |
| Fine sea salt | 1/2 tsp |
| Baking powder | 1/4 tsp |
| Ground cinnamon | 1/2 tsp |
| Ground nutmeg | 1/2 tsp |
| Grapeseed oil | 1/2 cup |
| Large egg | 2 |
| Pure maple syrup | 1/4 cup |
| Pure vanilla extract | 2 tsp |
| Mashed banana | 1 cup (about 3 small bananas) |
| Fresh blueberries | 1 cup |
Position an oven rack in the center of the ice and preheat the oven to 325F. Line 12 muffin cups with paper lines.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon and nutmeg.
In a large bowl, whisk together the oil, maple syrup, eggs, and vanilla extract until blended. Stir in the banana and blueberries. Add the flour mixture and stir until just blended.
Spoon 1/3 cup of the batter into each muffin liner. Bake until a cake tester or wooden skewers inserted into the center of the muffins comes out with moist crumbs attached, 25 to 30 minutes. Unmoved and cool completely on a wire rack for at least 1 hour before serving.
