I’m not really into banana bread. Enough said. So when I had a few overripe bananas on the counter the other day I decided to make up a recipe as I went and ended up with a delicious batch of banana blueberry muffins. They aren’t too sweet, aren’t too dense, aren’t too oily. I guess they are just right!
Banana Blueberry Muffins
Makes 12 muffins
Ingredients:
- 3 ripe bananas
- 2 eggs
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1 teaspoon vanilla
- 1/3 cup melted coconut oil
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh blueberries
Preheat oven to 375F. In a mixing bowl, mash the bananas with a potato masher till they are a pulp. Add the eggs, sugars and vanilla and combine with an electric mixer. Mix in the coconut oil.
In a separate bowl, combine the flour, baking powder, baking soda and salt. Add this all to the banana mixture and mix till just combined. Fold in the blueberries.
Line a muffin tin with cupcake liners. Spoon in equal amounts of batter into each cupcake liner. Bake for 22-25 minutes, rotating the pan halfway, until the tops are golden brown and a toothpick inserted in the middle of a muffin comes out clean. Remove from oven and let cool for a few minutes. Carefully transfer muffins to a cooling rack and let sit till room temperature or until you can’t stand it anymore and have to eat a piping hot one and burn your tongue on a molten blueberry.