In the Kitchen

Muffin Monday – Banana Blueberry

Bananas are a powerhouse of vitamins and minerals. They can be used as an egg replacement as well. Great for breakfast or an after workout snack, I use them for an afternoon snack for Joey and Kathleen loves banana anything.

Banana and blueberry is a perfect combination, these muffins are sweet and moist and very filling when you use oat flour. You could add nuts as well if you’d like to increase the protein.

These are simple and easy to make, here is what you’ll need:

  • flour, I used half all-purpose and half oat flour but any kind would work
  • sugar, I used white sugar but any sweetener can be used
  • salt
  • baking powder
  • egg
  • milk
  • oil
  • vanilla extract, try homemade!
  • banana, the riper the better
  • blueberries, I used frozen but fresh work just as well

 

Mix the wet ingredients with the mashed banana until it’s well combined, set aside.

Place the oat flour in the bowl then sift the remaining dry ingredients over it. Whisk that all together, then pour the banana mixture into the bowl and gently mix until just combined.

Fold in your blueberries, then set aside to rest while you preheat the oven to 400 and line/grease your muffin tin.
Bake for 20-25 minutes or golden brown on top.

Banana Blueberry Muffins

Servings: 12 muffins

Ingredients

  • 1 cup all-purpose
  • 1 cup oat flour
  • 2 tsp baking powder
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1 cup milk
  • 1 egg
  • 1/4 cup oil
  • 1/2 tsp vanilla
  • 1 banana mashed
  • 3/4 cup blueberries

Instructions

  • Mix the wet ingredients with the mashed banana until it's well combined, set aside. 
  • Place the oat flour in the bowl then sift the remaining dry ingredients over it. Whisk that all together, then pour the banana mixture into the bowl and gently mix until just combined.
  • Fold in your blueberries, then set aside to rest while you preheat the oven to 400 and line/grease your muffin tin. Bake for 20-25 minutes or golden brown on top.

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