Tuesday, June 22, 2010

Blueberry Banana Cinnamon Muffins

I believe I have said this a hundred times before...I HATE WASTING FOOD! In an effort to avoid wasting some bananas, I decided that I would just freeze some very ripe bananas I had on hand and just use them at a later date.

I am not a fan of bananas, however both my husband and son seem to really enjoy them. I've found that I have limited knowledge of what to use ripe bananas for, besides from making banana bread, on top of that most of the banana bread recipes I've made, seem to come out very dense. In an effort to avoid an over dense banana bread I decided that I was going try to bake something else.

Then it came to me... my family really enjoy muffins in the morning so why not try to make a banana muffin. So I decided that I would make some banana muffins, but I found myself thinking about what I could add to give it some extra texture and favor, and came up with the Blueberry banana cinnamon muffin.

I hope you all enjoy, and happy baking!

Yields 20 muffins


3 ripe bananas mashed
1 full cup of blueberries (I used frozen ones)
2 eggs
1/2 cup of fat fee plain yogurt or apple sauce (you could use veggie oil, however I don't because I would rather try to keep it less fating)
1/2 cup of milk (I used skim)
2 cups flour
2 teaspoons of baking powder
1/4 teaspoon salt
1 cup sugar
2 tablespoons of cinnamon
1 teaspoon of vanilla


Preheat oven to 350

In your stand mixer add eggs, yogurt (or apple sauce or veggie oil) milk, and vanilla and allow to mix until everything is well mixed.

Add sugar and allow it to mix well.

Add one cup of flour at a time to mixture until well incorporated.

Add salt and baking powder, and cinnamon allow everything to mix until batter becomes smooth.

Add blueberries and with a wooden spoon mix into batter until they are well incorporated.

Bake for 12-20 minutes depending on your muffin tin or muffin stone or until

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