banana blueberry muffins
These banana blueberry muffins are incredibly moist and light, a perfect pairing to go with your morning cup of coffee. Or as a mid-morning snack. Or an afternoon snack. You get the picture.
They’re lightly sweet and the freshness of the blueberries make them a great pick-me-up snack whenever the munchies strike. Recipe is inspired by a recipe from Genius Kitchen.
I never intend to make banana bread or banana muffins – it tends to happen when that bunch of bananas I bought last weekend didn’t get eaten during the week, and now they’re overly ripe.
This recipe used a combination of oil and butter, resulting in a wonderfully moist, soft, and fluffy muffin.
These can be made and on the table in about 30 minutes. The batter comes together incredibly easily, and can be mixed by hand – no fancy equipment needed!
The riper the bananas are, the easier they’re going to be to mash (obviously, rotten bananas are a no-go). Bananas with lots of brown spots on the peels are perfect.
Preheat the oven to 375. Start by tossing 3 very ripe bananas into a large mixing bowl. Use a potato masher or a fork to mush up the bananas into small bits. Next, add the sugar (both white + brown) and the egg. Mix until just combined.
Melt the butter in the microwave or in a small pot. Add the butter and the oil to the banana/sugar/egg mixture, and give it a good stir. Next add the baking soda, baking powder, and salt. Add in the oat flour and all-purpose flour, and mix until just combined – don’t over mix, or you could end up with dense muffins.
Last, add the blueberries, and gently mix them into the batter – you don’t want to crush them!
Spoon into baking cups until the cups are about 3/4 full, and bake for 20 minutes. Remove from the oven, let cool, and enjoy!
3 ripe bananas
1/4 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 tablespoons melted butter
3 tablespoons vegetable oil
1/2 cup oat flour*
1 cup all purpose flour
*take 1/2 cup rolled oats and pulse in a mini-processor or blender for 10 seconds
*if you don’t have rolled oats, just use an additional 1/2 cup all purpose flour for a total of 1 1/2 cups