Two days in a row! Woot! How sad that I feel like that’s an accomplishment this month? To post two days in a row. Well, I’ve got some goodies stocked up because while I’ve been out of blogging every day, I have stayed put in the kitchen! This was one of my favorite, healthy, delicious, fruit filled recipes.
Consisting of mostly bananas and blueberries, these muffins were a great way to start off the day. I actually bought more bananas after these were all gone just so that I could let them get over ripe and make these all over again! Even my handsome man loved them, I’d see him sneaking into the bag all hours of the day. No wonder they were gone so fast!
They looked so good right out of the oven, I tried to eat one immediately and burnt the heck out of my mouth! Not just from how piping hot the muffin was but the blueberry pretty much burst with my bite. So I would advise to at least wait 5 minutes, at least, before diving in. I know it will be hard, these will make your house smell divine!
And now that it’s been a week since I’ve had these banana flavored, blueberry stuffed delightfully fluffy mini muffins I feel like I need to make them again soon, since right now I’m kinda drooling and I don’t think anything else can feed the need.
Banana Blueberry Mini Muffins
recipe adapted from Eating Richly
3 brown bananas
1/4 cup sugar
3 tablespoons melted butter
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup flour
1 6 ounce container of fresh blueberries
Preheat oven to 350 degrees. Use cooking spray to grease the cups of a mini muffin tin.
Smash the bananas in a medium sized mixing bowl. Add sugar, egg, and butter and mix well.
Stir in baking soda, baking powder, salt and flour, thoroughly mix.
Fill 3/4 full with batter and bake 13-15 minutes, until just golden.
Turn the muffins out onto a cooling rack.
*My favorite way to eat these was to cut them in half, give them a nice little toast and spread some butter on top. Delicious!*