I always keep bananas in the house for smoothies and sometimes they get a little too ripe before I get around to using them. I know many people freeze their bananas for smoothies but since all the other fruit I use in my smoothies is frozen, I like having the banana to add more of a creamy (and not so cold!) texture and temperature.
The bonus of having over-ripe bananas is that they usually result in a baking project! On Sunday I found myself with two perfectly brown bananas that were just begging to be used for a sweet treat. I thought repeating an old favorite…
But I was inspired by the local blueberries I had in my fridge and decided to create a new banana and blueberry muffin recipe.
They turned out so well! I used a recipe from Giada as a guideline but reduced the sugar, subbed coconut oil and plain Greek yogurt for the canola oil and changed the spices a little. The substitutions worked out perfectly. I find that most muffin recipes call for WAY too much sugar. Especially when you’re actually eating the muffins at breakfast. Who wants a cupcake for breakfast? (Wait…don’t answer that…) Also, when baking with ripe bananas, you don’t need as much sugar because the bananas are so sweet on their own.
What I love most about this recipe is how easy it is. All you need is two mixing bowls and something to stir and measure with…no mixer required. It takes less than 10 minutes to go from start to oven.
The muffins are so soft and fluffy and loaded with blueberries that burst open when you bit into them. Of course they were best warm straight out of the oven but I’ve reheated them throughout the course of the week and they’re still delicious.
Blueberry Banana Muffins
(Recipe adapted from Giada De Laurentiis)
12 muffin liners
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 cup sugar
1/4 cup coconut oil
1/4 cup plain greek yogurt
2 large eggs, beaten
2 teaspoons vanilla
2 ripe bananas, peeled and mashed
1 cup blueberries
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees. Prepare muffin tin with liners.
In a medium bowl, whisk together the flour, baking soda, salt, baking powder and cinnamon. In another bowl, mix together the sugar, oil, greek yogurt, eggs, mashed banana and vanilla until blended. Add the dry ingredients and stir just until incorporated. Do not overmix. Slowly fold in the blueberries.
Spoon the batter into the muffin tins and then bake for 18-20 minutes or until a toothpick comes out clean and muffins appear golden brown.
Yield: 12 muffins