Monday, June 29, 2015

Blueberry Banana Muffins

I often find myself in the position of trying to make use of super ripe bananas in creative ways, such as banana chips, oatmeal, or rolled up and baked in a pie crust with walnuts and brown sugar, kind of like an empanada. Most often, though, I make some sort of banana bread treat - banana split bars, banana bread, banana bread with walnuts, banana muffins (with or without nuts and/or chocolate chips), chocolatey-banana muffins...lots of banana-bread-type stuff, many of which use the same basic recipe. Recently I made blueberry banana muffins, which got some pretty great reviews! Here’s my tried-and-true banana bread recipe with a blueberry twist.


Ingredients: (about 2 dozen muffins, or 2 loaves)
Basic recipe:
2 cups whole wheat flour
⅛ tsp salt
2 tsp baking soda
1 cup butter/margarine (I used ¾ cup canola oil, ¼ cup applesauce)
2 cups sugar (I used half white and half loosely-packed brown sugar)
4 medium bananas, ripe
4 eggs, beaten (I used EggBeaters)

Optional add-ins:
~¾-1 cup blueberries (I used frozen - no need to defrost)
~¾-1 cup chopped walnuts
~¾-1 cup dark chocolate chips


Heat oven to 350F. In a small bowl, coarsely mash the bananas.

Sift flour, salt, and baking soda together in a large bowl. In a separate bowl, mix together butter/margarine and sugar until smooth. Stir in bananas and eggs and mix until well-blended.

Pour wet ingredients into the dry ingredients and mix just until combined. Stir in your add-ins of choice (this time I only used blueberries for the add-in). 


Spoon the batter into a lined muffin pan, filling each cup about -¾ full. Bake 18-20 minutes, until a toothpick inserted in the middle comes out clean.


If you want to make bread loaves instead of muffins, divide batter into 2 greased 4"x8" loaf pans and bake 50-60 minutes, until a knife inserted in the middle comes out clean. 

Let cool before serving.



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Simple and versatile banana bread recipe in the form of delicious moist blueberry banana muffins!

Posted by The Cooks of Cake and Kindness on Monday, June 29, 2015

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