Banana Blueberry Muffins
2 extra-ripe medium bananas
1 c. packed brown sugar
½ c. butter, melted
1 c. blueberries
1 t. vanilla
2 1/4 c. flour
2 t. baking powder
½ t. ground cinnamon
½ t. salt
Puree bananas in blender (~1 cup). In medium bowl, combine bananas, eggs, sugar and butter until well blended. Stir in blueberries and vanilla. In large bowl, combine flour, baking powder, cinnamon and salt. Stir banana mixture into flour mixture until evenly moistened. Spoon batter into well greased muffin cups. Bake in 350 F oven 25-30 minutes or until tester inserted in center comes out clean.
Makes 12 – 2 ½ inch muffins.
Also good with chocolate chips in place of blueberries!
This is the original recipe; I modify it greatly! I use less sugar (~½ – 3/4 c) and in place of the butter I use a spoonful of oil and the rest applesauce or pureed canned peaches, etc. I don’t always put in the cinnamon and sometimes I add nuts, raisins, dried cranberries, apricots and/or pineapple. For the flour, I use a mixture of whole wheat flour, wheat germ, wheat and/or oat bran, ground flax seed (which also is an oil substitute so in addition to making the muffins ‘nutty’ it makes them moist) and some white flour. I use about 1/3 – ½ white flour and the rest other grains. I always double this recipe.
Banana Chocolate Chip and Banana Blueberry:
Made with Coconut, Apricot, Hazelnuts and White Chocolate Chips:
Made with mini chocolate chips, cherry chips, and homemade granola: