My boys get very excited when I make muffins for breakfast, and I have to admit, having breakfast already made the night before makes me a little excited too.
Blueberry muffins are my favorite and since I had some bananas that were too ripe to eat I thought this combination would be perfect.
I loved the ways these turned out -— the bananas kept the muffins from being too dry and the blueberries were wonderful. And since this is an egg free recipe you can safely eat some of the uncooked batter while you wait for them to cook, and who doesn’t like doing that?
Blueberry Banana Muffins
1 ½ cup all purpose flour
¾ cup white sugar
½ tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 tsp baking soda
1 tsp apple cider vinegar
1/3 cup milk
1 cup frozen blueberries (I let these thaw out about halfway)
3 ripe bananas, smashed
Preheat the oven to 400 degrees and grease muffin tins.
Combine the flour, sugar, salt and baking powder.
In a separate bowl combine the oil, baking soda, vinegar, milk and then slowly combine into the flour mixture.
Fill the muffin tins almost to the top (they will have flat tops if you don’t fill them high enough).
Bake for 20 minutes or until knife comes out clean when inserted.
Feature Image courtesy of Baker By Nature