Yesterday, we had a pretty leisurely morning, sleeping in a bit and taking our time to get going for the day, so I made some muffins for us to enjoy with our breakfast. This summer, I haven't really made very many muffins, which is pretty unusual for me. It was a good feeling to get back into it. Just measuring, pouring, stirring. No mixers involved, no fancy equipment. Just a spoon and a bowl.
Since I had a good many bananas in the freezer and some fresh blueberries, I decided to go with a blueberry banana muffin, a variety I've never made. I sweetened it with mostly the bananas to keep it simple, adding just a bit of stevia to get it to the sweetness I knew my parents would prefer. A bit of lemon zest adds a soft citrus flavor, which always goes so well in a blueberry muffin.
White whole wheat flour and almond meal make this a pretty nutritiously hearty muffin, and it was one my parents actually really enjoyed! Between the three of us, we ended up with only 4 muffins left from the dozen I made. I used to always get endless questions like, "Now, is this whole wheat? It tastes funny" from my parents and sisters, so I'm glad that finally, it's not noticeable to them. We all really enjoyed these; they're so perfect for breakfasts and brunches! I'm excited to make more and freeze them so I can have them for breakfast before school.
What's your favorite flavor of muffin?
Blueberry Banana Muffins
makes 1 dozen muffins
- 3/4 cup white whole wheat flour
- 3/4 cup almond meal (or more flour)
- 1 t baking powder
- 1/4 t baking soda
- 1/2 t salt
- 1 t cinnamon
- 1 cup overripe bananas, mashed (from 2-3 bananas)
- 1/2 cup plain greek yogurt (I love Chobani)
- 2 eggs
- zest of 1 lemon (about 1 T)
- 1 T vanilla extract
- 1/4-1/2 t liquid stevia, to taste (I used 1/2 t for a sweeter muffin)
- 2 cups (1 pint) blueberries, fresh or frozen
Preheat the oven to 350ºF and line a muffin tin with 12 liners.
In a small bowl, stir the flour, almond meal, baking powder, baking soda, salt, and cinnamon together. Set aside.
In a large bowl, mash the bananas, and then stir in the greek yogurt and eggs until well combined. Add the lemon zest, vanilla, and liquid stevia, stirring until smooth. Slowly add the flour mixture, stirring until just combined. Fold in the blueberries.
Scoop 1/4 cup batter into each lined muffin tin. Bake at 350ºF for 20-25 minutes, until a toothpick comes out clean. Allow to cool in the pan for about 10 minutes before removing to a wire rack to cool. Serve. Store leftovers in an airtight container in the refrigerator.