It is summer and any fruits that are bought from the store ripe very quickly. I bought a bunch of bananas that were not ripe – the skin was literally green, but within 2 days they all ripped at the same time. I was hoping it will stay for a few more days, but I was wrong. They were too ripe to eat. So I was searching online for a good banana muffin and found this recipe. I was so glad since I also had a big box of blueberries in my refrigerator that is waiting to be finished. Immediately I jumped into this recipe. I have modified the recipe a little bit from the original one. I reduced the amount of sugar and added some almonds – I used the slivered almonds since it is easy to crush with fingers instead of chopping whole almonds. But feel free to use chopped whole almonds, pecans or walnuts. I also replaced regular milk with almond milk which turned out really good.
- 1 cup all purpose flour
- ¾ cup whole wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 bananas mashed
- 1 egg
- ¾ cup castor sugar
- ¼ cup canola oil
- ½ almond milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- ¼ cup chopped almonds
- Preheat oven to 400 F. Line 12 paper muffin cases to a muffin tin.
- In a large bowl sift together all purpose flour, whole wheat flour, baking powder, and salt. Set aside
- In another bowl beat egg lightly. Beat in sugar. Then add canola oil, vanilla extract, and milk and mix until well combined
- Now fold in flour mixture to the wet ingredients and mix until combined (don’t over mix, you can leave while there are small lumps)
- Add blueberries and almonds and mix until fruits and nuts are incorporated
- Spoon mixture in to the prepared muffin tin and bake for about 25-30 minutes or a tooth pick inserted in the center of a muffin comes out clean.
- Cool on wire rack.
Yields: 12 regular size muffins
Source: Adapted and slightly modified from All Recipes Banana Blueberry Muffins