We eat a lot of bananas, but sometimes we buy more than we can actually eat. I’ve had a few bananas sitting on the counter well past their prime. Ian threatened to throw them away (and, sadly our compost bin is full, so they actually would go in the trash! Gah!). Luckily, I saved the bananas from a fateful trip to the landfill. Instead, these “bad” bananas became good muffins!
I found this recipe on Daily Garnish and made it last summer. The muffins were good and definitely vegetarian (actually, vegan). We were out of flax seeds, so I broke down and used a real egg instead of a “flax egg” (ground up flax and water). We were also short on whole wheat flour, so I used half white and half wheat. The results were just as delicious! (Word to the wise – fresh blueberries are much better than frozen!)
Blueberry Banana Muffins
(*original recipe from Daily Garnish)
Ingredients (12 large muffins)
- 1 cup whole wheat flour
- 1 cup white flour
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1/3 cup raw sugar
- 1/3 cup brown sugar
- 1 egg
- 1 very ripe banana, mashed
- 1 tsp vanilla
- 1 cup almond
- 1 cup frozen blueberries
- Preheat the oven to 400 degrees.
- In a large mixing bowl, combine flour, baking powder, salt, and sugars and stir until combined.
- Use a separate, smaller bowl for the wet ingredients, and start with the ripe banana.
- Mash with a fork.
- Add almond milk, vanilla, and egg, and combine.
- Mix wet ingredients into dry, and stir until everything is combined. Then gently fold in 1 cup frozen (or fresh!) blueberries.
- Spoon muffin batter evenly into greased muffin tin.
- Put muffin tin into the 400 degree oven, and bake for 20 minutes or until tops are turning golden brown. (At high altitude, bake for about 15-16 minutes)
- Pour a large glass of milk and enjoy straight out of the oven!