Banana-Berry Muffins

This morning, as I woke super early with my older son (and then realized it was even earlier since the clocks were turned back one hour!), I decided to do some baking.  Luckily I had a few very ripe bananas on hand and decided to make these banana muffins with the addition of blueberries and walnuts, so delicious!  Ah, there is nothing like the smell of freshly baked banana muffins.  The aroma still lingers throughout my entire apartment.  These muffins are made with no added sugar, using only the natural sweetness from ripe bananas and blueberries.  I also added walnuts to a few and I find walnuts enhance the flavor and add the perfect crunch but you can leave them out if you prefer or in the case of any nut allergies.  My 18 month gobbled up 2 of them!  I also used unsweetened applesauce in place of butter BUT these do taste even more amazing cut in half and with a little unsalted butter spread on them.

Ingredients

3 1/2 ripe medium bananas, mashed (the darker, the better!). If the bananas are small, use 4.

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups whole wheat flour

1 egg

1/3 cup unsweetened applesauce

1/2 teaspoon vanilla extract

3/4 cup frozen or fresh blueberries

1/3 cup chopped walnuts (optional)

Directions

  1. Preheat oven to 350 degrees.
  2. Line a muffin tin with liners.
  3. In a mixing bowl, add the flour, baking soda, baking powder and salt
  4. In a separate bowl, combine the mashed bananas, applesauce, egg and vanilla extract.
  5. Slowly pour in the flour mixture and whisk until smooth and just combined.
  6. Next, fold in the blueberries and walnuts if using
  7. Pour batter into muffin liners and bake for 18-22 minutes or until inserted toothpick comes out clean.
  8. Serving suggestion: my kids love these as is, but my husband and I really enjoyed them cut in half with a smear of unsalted butter! Enjoy!

 

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