We’re back in the swing of being back to school, so you’ll be seeing lots of recipes that are great for breakfast or after-school snacks. Muffins are one of my go-to things to make – they’re simple and easy to throw together.
I had a couple of small bananas on their way to be way too overripe and blueberries that needed to be used. This recipe was the perfect way to use them up. I decided to use my square pan, and they were the perfect bite!
1 cup mashed bananas
1 egg
5 Tbsp unsalted butter, melted and cooled
1 tsp vanilla extract
1/3 cup brown sugar, packed
1 1/2 cup flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup blueberries, fresh or frozen
Preheat your oven to 350 degrees. Prep a muffin tin with paper lines or lightly grease with nonstick cooking spray.
In a large bowl, combine the mashed bananas, egg, vanilla, and brown sugar with a fork until combined. In a medium bowl, stir together the flour, baking soda, baking powder, and salt. Add to the wet ingredients and mix until just combined. Gently fold in blueberries.
Divide the batter between the 12 prepared tins. Bake for 18-22 minutes or until golden brown. Allow to cool for 5 minutes in pan and then transfer to a rack to completely cool. Store in an airtight container.
Source: Lemons and Zest
Join Us, Pull up a Chair 