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.

Perfect Popovers


I posted a popovers recipe in 2010… can’t believe it’s been a decade! This version is slightly modified with cooking temperature, ingredients and method, but yields much better results. You can make them in a traditional popover pan or muffin pan; you can even make mini popovers. I’ll provide some basic guidelines for all three, but as always, ovens vary, so I suggest keeping an eye on them. And remember, do NOT open the oven door at all while they’re cooking.

IMG_1751

Ingredients

  • 4 large eggs, warmed in a cup of hot water for 10 minutes before cracking
  • 1 1/2 cups milk (skim, low-fat, or whole), lukewarm
  • 3/4 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 3 tbsp. melted butter, plus more for greasing the pan

Directions

  1. Preheat oven to 450 F. Position an oven rack on the bottom shelf, with plenty of room for them to rise.
  2. Grease the pan you’re using thoroughly (I use butter), covering the area between the cups as well as the cups themselves. Make sure the oven is preheated before you begin to make the popover batter.
  3. Using a wire whisk, beat together the eggs, milk, and salt. Whisk the egg and milk until well combined, with no streaks of yolk showing.
  4. Add the flour all at once, and beat with a wire whisk until frothy; there shouldn’t be any large lumps in the batter, but smaller lumps are fine.
  5. Stir in the melted butter, combining quickly.
  6. Pour the batter into the muffin cups, filling them about 2/3 to 3/4 full.
  7. For standard muffin pans, bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 to 15 minutes, until they’re a deep, golden brown. If you’re using a popover pan, increase time by 5 minutes. For mini muffin pans, decrease cooking time by 10 minutes. Reminder: keep the door closed.
  8. If you plan on serving the popovers immediately, remove them from the oven, and stick the tip of a knife into the top of each, to release steam and help prevent sogginess. Slip them out of the pan, and serve.
  9. If you want the popovers to hold their shape longer without deflating and settling quite as much, bake them for an additional 5 minutes (for a total of 40 minutes) IF you can do so without them becoming too dark. This will make them a bit sturdier, and able to hold their “popped” shape a bit longer.

To reheat popovers, preheat your oven to 350-400F and bake them for 5-10 minutes on a cookie sheet.

You can also freeze popovers in an airtight bag or container for up to three months.

Recipe adapted from King Arthur Flour
Nutritional Information
SERVING SIZE: 1 medium (64g)
SERVINGS PER BATCH: 12

Amount Per Serving:

CALORIES: 110
CALORIES FROM FAT: 45
TOTAL FAT: 5g
SATURATED FAT: 2.5g
TRANS FAT: 0g
CHOLESTEROL: 70mg
SODIUM: 135mg
TOTAL CARBOHYDRATE: 12g
DIETARY FIBER: og
SUGARS: 2g
PROTEIN: 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.