Makes 12 muffins.
Preheat oven to 350 F (180 C) and lightly oil a 12-cup muffin pan.
In large bowl, using a fork, stir flour with millet, coconut sugar, baking powder, cinnamon, ginger, and salt.
In another bowl, stir bananas with coconut milk until blended. Stir in maple syrup, vinegar, and vanilla; then stir in coconut oil. Pour over dry mixture, and stir just until mixed. Fold in blueberries and goji berries.
Divide mixture between cups in muffin pan and bake for 25 minutes. Muffins will only rise slightly above fill level. These are dense, yet flavourful. Cool in pan for 10 minutes, then turn out and place on rack to cool completely.
Pair a muffin with a mug of green tea or hot water with lemon and ginger slices.
This recipe is part of the Renew for Spring with Whole Foods collection.
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