These would have been so appropriate during bowl season... If Pitt winds up at the BBA Compass Bowl AGAIN, you know what I'll be making myself -- Banana, Blueberry, Apple Muffins. I had some bananas leftover from my baked oatmeal that were headed towards brown, and some blueberries from last week that were calling my name. I took the banana muffin mix from Skinny Taste and modified it to omit cocoa and chocolate chips and turn it into BBA Muffins :) Voila
1/3 cup brown sugar
2 tbl butter
4 very ripe bananas
2 large egg whites
1 tsp vanilla
1/4 cup unsweetened applesauce
1 1/4 cup 50/50 white/wheat mix flower
3/4 tsp baking soda
1/4 tsp salt
1 pint blueberries
Start with creaming the butter and sugar. Once creamed I added the bananas. Since they were so ripe and I was utilizing my Kitchenaid I didn't pre-mash, but just dropped them in. Once they were mixed in, add the egg whites, applesauce, and vanilla.
Meanwhile I combined the dry in a bowl on the side and mixed them up. Combine dry and wet. Finally, fold in the blueberries.
I baked for about 30 minutes at 350. Let them cool, and enjoy.
First, I'll say it... God Bless Kitchenaid. Seriously, the best kitchen toy I own, by far.BBA for the Win.
These were super yummy. They were a great way to finish my Meatless Monday. I will most definitely be enjoying them for breakfast all week. The blueberries were giant and beautiful, so the muffins are all so blueberry filled that I think even the anti-produce amongst us might like them. I probably could have made them a little bigger, thereby making a dozen instead of fifteen muffins.. oh well.
I will note, this is a similar recipe to what I followed for the strawberry muffins. I noticed the same thing between both muffins -- they are tasty straight out of the oven, but they are not as easy to eat. once they cool they come out of the muffin liners much better.
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