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Blue Banana Muffins Recipe

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This recipe for Blue Banana Muffins, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginger Payton (Flynn)
Added: Thursday, February 10, 2011

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 cups whole wheat flour
2 teaspoons baking powder
1/2 cup sugar (I use turbinado)
1/2 cup oil
1 1/2-2 cups milk or milk alternative (almond, coconut, soy, etc)
2 bananas, mashed
2 tablespoons ground flax seed
1 cup blueberries (fresh or frozen)

Directions:
Directions:
Preheat oven to 350. In a large bowl, stir together the flour, baking powder, sweetener and blueberries. Add the oil, milk, mashed bananas, and flax seeds. Mix together gently until "just mixed." Spoon into lightly oiled muffin (or mini muffin) tin and bake for 35-40 min. Test with a knife to see if done. Makes 12 muffins.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
These muffins turn out amazing with sweet chunks of banana and explosions of blueberry goodness. And an added bonus is they don't need to include eggs or dairy, so whether you're out of eggs or trying to consume less dairy, these muffins come out tasting divine. Turbinado sugar gives them a carmelized sweetness on the outside, while mixing the blueberries in with the flour prevents smooshing them during stirring. My boys love them in mini muffin form and they freeze beautifully.

 

 

 

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