Good morning!
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…
Peanut Butter & Banana Muffins
Easy & Healthy Banana Muffins
Perfect Paleo Banana Bread
Coconut Pumpkin Chocolate Chip Banana Bread
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.

Blueberry Banana Muffins
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)
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