Banana Blueberry Muffins


Hello from sunny South Florida! My journey has brought me back to the sunshine state, working for an incredible organization, JM Family Enterprises (Southeast Toyota Finance) and living close to family and friends again. Life is good!

I stumbled upon this recipe months ago and as I normally do, altered it a bit, and have since, made these muffins four times now. They are delicious! My first time making them, I used Paleo flour and was short a banana, so added applesauce for additional moisture, and you would never know the difference in the flour. I now add applesauce every time I make them, which is included below. The last couple times, I added chocolate chips, simply because I love chocolate and find it’s a nice addition to the fruit, but you can certainly leave them out.

Recipe adapted from Spend With Pennies.

Ingredients

  • 1 ½ cups fresh blueberries
  • 1 tbsp. flour to toss with blueberries
  • 1 ½ cups flour (for non-grain, I recommend Bob Mills Paleo https://amzn.to/3zhssFt)
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 cup bananas, mashed (about 2 or 3, depending on size)
  • 8 tbsp. (4 oz.) applesauce (I prefer Mott’s cinnamon applesauce https://amzn.to/3Orvbkc)
  • ½ cup sugar
  • ½ cup butter, melted
  • 1 egg, beaten
  • 1 tsp. vanilla extract or paste (my favorite/only kind I use, Nielsen-Massey https://amzn.to/3ocVAr1)
  • Sugar in the raw, sprinkled (optional)
  • 1 cup chocolate chips (optional)

Directions

  1. Preheat oven to 375°F. Line a muffin pan with paper liners.
  2. Toss blueberries with 1 tablespoon of flour, set aside.
  3. Whisk dry ingredients in a medium bowl – flour, baking powder, baking soda, salt.
  4. In a separate bowl, combine bananas, applesauce, sugar, melted butter, egg, and vanilla. Add to dry ingredients and mix until just combined. (don’t overmix)
  5. Gently fold in blueberries (and chocolate chips, if using)
  6. Divide batter evenly over muffin wells (I used two muffin tins with 6 muffin wells each).
  7. Sprinkle raw sugar on top of each muffin/batter (optional).
  8. Bake 18-20 minutes until golden brown or until a toothpick comes out clean. Cool completely.

Muffins can be stored in an airtight container on the counter or in the fridge for 4 to 5 days.

The nutritional information below does not include the 1 cup of chocolate chips. If added, the additional calories are 74, totaling 263 per serving.

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