Yields 6 muffins
Blueberry muffins are my absolute favorite. Whip up a batch of these over the weekend and enjoy them throughout the week.
Ingredients:
1½ cups mashed ripe bananas (about 3 medium bananas)
¼ cup granulated sugar
⅓ cup canola or vegetable oil, plus more for greasing
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1½ cups whole wheat or all-purpose flour
1 cup fresh or frozen blueberries
Optional Additions:
1 teaspoon cinnamon added in step 3
1 tablespoon flaxseed meal added in step 3
Directions:
1. Preheat the oven to 375 degrees, and lightly grease a muffin tin.
2. Place the mashed bananas in a large bowl.
3. Add the sugar, oil, baking powder, baking soda, salt, and flour, and gently mix together until well combined.
4. Fold the blueberries into the batter.
5. Spoon the batter into the muffin tin, filling each cup to the top.
6. Bake for 25 minutes or until the muffins are golden brown.
TONI’S TIPS:
>>For a healthier (but less sweet) muffin, omit the sugar.
>>These muffins will keep in the refrigerator for up to 5 days. Pack them in an airtight container.
TESTERS’ TIPS:
>>“Insert a toothpick in the middle of the muffin. If you pull it out and it’s dry, you’ll know it’s finished baking.” —Melanie S. from Warsaw, NY
MY TIPS:
