Behold, my very first baked post!
Hmmm…that came out wrong. I have an uncanny gift for things coming out wrong. My fifth graders will tell you. But anyways, that’s not what I’m talking about here.
I am sure you have guessed it by now. I am not a big baker. Measuring is not my forté; sugar and flour are not normally my friends (unless they are part of a marinade or a roux, that is). I am all about tasting as you go, feeling the flavor, and surprising myself with the results.
But sometimes, just sometimes….all I want is a fresh, homemade muffin. And, after much tweaking (trust me!), this blueberry-banana muffin is the only one I crave these days, especially on cold, winter mornings like today. Hot from the oven, smothered in butter (if that’s your thing…I’m certainly not above butter) and washed down with a mug of hot coffee, you’ll be set for a wonderful weekday. ¡Buen provecho!
Blueberry Banana Muffins
makes 1 dozen
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon ground flax seed/flax seed meal*
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
3/4 cup light brown sugar
2 bananas, mashed
1/3 cup coconut oil*
1 cup fresh blueberries
Heat oven to 350 F. Line a 12-muffin tin with paper liners or spray with cooking spray. In a large mixing bowl, mix flour, baking soda and baking powder, flax seed, salt, and cinnamon. In another bowl, mix eggs, brown sugar until well combined, then add in the banana and oil. Fold in fresh blueberries. Slowly add wet ingredients to dry ingredients, being thorough but careful not to overmix. Pour into muffin tins and bake for 20 minutes at 350.
*I add flax seed meal for an extra fiber, omega 3, and lignan boost, but you can leave it out if you feel so inclined. I am all about sneaking in the nutrition!
*Ditto for the coconut oil. Limitless health benefits. I eat it by the spoonful (and slather it on my body…really). But you can just as easily use another cooking oil like vegetable or even grapeseed.