Blueberry Banana Muffins

Made with whole wheat flour and packed full of fruit, these Blueberry Banana Muffins are the perfect breakfast for mornings on the go!

Made with whole wheat flour and packed full of fruit, these Blueberry Banana Muffins are the perfect breakfast for mornings on the go!

These Blueberry Banana Muffins were an impromptu breakfast Monday morning, simply because I had some super-ripe bananas hanging out on my kitchen counter.  Quite honestly, I often let bananas turn spotted and brown just so I can make baked goods with ‘em.  You know banana baked goods are my favorite, right?

I also had a plethora of blueberries in my fridge, so I decided to combine the two in a quick and easy breakfast muffin.

Made with whole wheat flour and packed full of fruit, these Blueberry Banana Muffins are the perfect breakfast for mornings on the go!

While I love, love, love breakfast muffins, the prep work in some recipes is more than I want to deal with in the mornings.  You know those recipes – the ones that use every bowl and measuring cup in your kitchen, and take longer to mix up than they do to bake?

This recipe is not that one.

Seriously, these babies came together in just a few minutes – no mixer required – perfect for those mornings when you want a sweet bread for breakfast but don’t have a ton of time.

Made with whole wheat flour and packed full of fruit, these Blueberry Banana Muffins are the perfect breakfast for mornings on the go!

I used half white flour and half whole wheat flour in this recipe.  I personally don’t like using ALL whole wheat flour in my baked goods – the texture comes out a little too tough and dry for my taste.  I also used buttermilk in this recipe, since I had some leftover from making my blueberry cheesecake ice cream, but any milk you have on hand will do.

I also used a ton of cinnamon and vanilla, because those are two of my favorite baking ingredients. ;-)

Made with whole wheat flour and packed full of fruit, these Blueberry Banana Muffins are the perfect breakfast for mornings on the go!

The next time you need a quick and easy muffin, give this one a try!  We scarfed them down in no time flat.  If you don’t eat them all right away (?), these freeze just fine.  Enjoy!

Blueberry Banana Muffins

Blueberry Banana Muffins

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups mashed banana (about 3 large bananas)
  • 2 eggs
  • 1/4 cup buttermilk (or regular milk, almond milk, coconut milk, soy milk, etc.)
  • 1 teaspoon vanilla extract
  • 1 1/4 cups fresh or unthawed frozen blueberries, divided

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease a 12 cup muffin pan.
  2. In a large bowl, mix the flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix the bananas, egg whites, milk and vanilla extract.
  3. Mix the banana mixture into the flour mixture until just combined - do not overmix. Carefully fold in the blueberries. Spoon the batter into the prepared muffin pan.
  4. Bake 16 to 18 minutes at 350, or until a toothpick inserted in the center of a muffin comes out clean.

adapted from All Recipes

http://kitchenmeetsgirl.com/blueberry-banana-muffins/

XO, Ashley

 

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Peach Praline Muffins

So, I know I said when I did my cake mix cookie post that I wasn’t really into baking, but that’s not entirely true. While I’m a much better cook than baker, I much prefer to eat baked goods than nearly anything else.

Well, except for ice cream. And artichoke dip. Any kind of Mexican food. Or pizza. Pretty much anything with cheese, or pasta, or–

Actually, I really just like to eat, and most of the time I’m not too particular. But I do really like baked goods, and if I ever expect to eat any of them around my house, I’ll have to be the one making them.

Because we’ve already established that my husband–the Tall Boy–doesn’t care much for sweets. Except for breakfast muffins.

And these are the bomb-diggity.

Are you ready? Get your ingredients:

In a large bowl, combine flour, baking powder, salt, cinnamon and nutmeg.

In a separate bowl, combine sugar, milk, oil, egg and extract.

Stir into dry ingredients until moistened.

Fold in peaches and pecans.

Fill muffin cups two-thirds full.

Combine topping ingredients and sprinkle over batter.

Bake at 400 for 15 to 18 minutes.

Peach Praline Muffins – makes one dozen – (click to print)

  • 1 2/3 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon each: cinnamon and nutmeg
  • 1/2 cup packed brown sugar
  • 1/2 cup milk
  • 1 egg
  • 1/3 cup vegetable oil
  • 1 teaspoon maple extract
  • 1/2 cup chopped peaches
  • 1/2 cup chopped pecans

for the topping:

  • 1/4 cup brown sugar
  • 1/4 cup chopped pecans
  • 1 tablespoon cold butter

Preparation Instructions:

  1. Combine flour, baking powder, salt, cinnamon and nutmeg in a large bowl.
  2. In a separate bowl, combine sugar, milk, oil, egg and extract. Stir into dry ingredients until moistened.
  3. Fold in peaches and pecans.
  4. Fill muffin cups two-thirds full.
  5. Combine topping ingredients and sprinkle over batter.
  6. Bake at 400 for 15 to 18 minutes. Makes one dozen.