Thursday, August 5, 2010
1 1/3 cup whole-wheat flour
3/4 cup all purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
2 ripe bananas
2/3 cup brown sugar
6 tablespoons margarine or butter
1 teaspoon pure vanilla extract
1 cup ripe blueberries
makes 20 muffins
Preheat oven to 375 F. Sift together the flour, baking soda, baking powder, and cinnamon in a large bowl.
Peel the bananas and mash them with a fork in a bowl. Add the eggs, sugar, butter, and vanilla extract and stir. Pour into the flour mix, and mix until just combined.
Gently fold in blueberries. Spoon into the muffin pans and bake for 25 minutes or until risen and golden brown. Turn out onto wire rack and leave to cool. Store in an airtight container for up to 3 days, or freeze.
*I'm not a huge fan of banana bread, so I was not going to try these. But I decided to anyways and was pleasantly surprise that you don't taste the bananas in it. It just tastes like a blueberry muffin! I freeze mine and we take them out as we need them for our snack.
~from Easy Food for Kids