What’s Cooking with Melissa?

Recently I had several bananas that needed to be used or thrown away. Instead of plain banana muffins, my granddaughter and I made Banana Blueberry Muffins. They turned out so well I wanted to share the recipe. Hope you enjoy them!

Banana Blueberry Muffins

3 bananas, very ripe

1/3 cup butter, melted

1 tsp. baking soda

1 1/2 cup flour

Dash of salt 

1/2 cup pure maple syrup

2 tbsp. ground flaxseed meal

1/2 tsp. cinnamon

2 Eggs, beaten

1 tsp. vanilla extract 

1 cup blueberries, fresh or frozen

Preheat oven to 350 degrees. Place paper liners in a 12 muffin tin. In a large bowl, mash bananas well with a fork, and then stir in baking soda. Set aside for 2 minutes. Next mix into the banana mixture the melted butter, maple syrup, salt, eggs, and vanilla extract. Add the flour, ground flaxseed meal and cinnamon, mix well. Gently stir in blueberries. Scoop batter into muffin cups. Bake for 20 minutes or until a knife or cake tester comes out clean. Cool completely and store in an airtight container.  

* These muffins can be made using a gluten free flour blend that includes xanthan gum. (This is how I make them and they turn out perfect)

** Sugar can be used in place of maple syrup.

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