Banana Blueberry Muffins Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1-1/4 C Unbleached Flour
1 C Quaker Oats
2/3 C Granulated Sugar
1-1/2 t Baking Powder
1 t Baking Soda
1/2 t Cinnamon
1/2 t Salt
1 Egg
1-3/4 C Mashed Bananas (4-6 Ripe Bananas, or can supplement w/Applesauce)
1/3 C Butter - Melted
1 C Blueberries (can sub. Cranberries)
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Directions: |
Directions:Preheat Oven to 375 deg. Line muffin tin w/paper cupcake liners to make 12-15 muffins. Combine dry ingredients in large mixing bowl. Mix well and set aside. Mash bananas. If you don't have enough ripe bananas to make 1-3/4 C mashed, then add some applesauce to make the balance. Beat in egg and melted butter into banana mixture. Pour banana mixture into the dry ingredients. Mix just until all dry ingredients have been well moistened. Fold in blueberries (or cranberries). Spoon batter into lined muffin cups, filling almost to the top. Bake at 375 Deg for 25 min, or until top springs back when lightly touched. |
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Number Of
Servings: |
Number Of
Servings:12-15 muffins. |
Preparation
Time: |
Preparation
Time:~ 45 min. (incl baking time) |
Personal
Notes: |
Personal
Notes: This is the perfect way to use up those over-ripe bananas. If you only have a couple bananas, you can add applesauce to make 1-3/4 C of the banana mixture.
I call this a "mix & match" recipe: You can throw anything in this recipe, and it still comes out great, just keep the banana mixture and dry ingredients consistent. I love to throw in 1/4 c chopped nuts, and a handful of bittersweet chocolate chips! YUM!!!!
These muffins are great for breakfast or a healthy snack. After 1 day, store in the refrigerator up to 5 days in airtight container.
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