Blueberry Banana Almond Muffins!
This is just a mashup of two classics: blueberry muffins & banana bread. Easy enough! And I threw in some roughly crushed almonds because it adds the perfect nutty bite.
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These are a great breakfast, breakfast snack, snack, post dinner treat, etc. etc. etc. item to have on hand, always.
I love banana bread. Like, I will go through phases of making different varieties and eating them until I’m physically ill. Blueberry is one of my go-to’s. Don’t skimp on the almond flour though, the little crunch is so unexpected and perfect. Feel free to sub in pecans or walnuts, though. Just throw whole almonds (or other nut) in your blender and let it go for about a minute until the pieces are very fine. That’s how you make almond flour! You did it. Of course, a mill will make it finer but who has the time.
One last note about overly ripe bananas: see below.
The darker, the better.. The outside of the peel will be dark, but the inside should still be a pale color. Just be sure the stems aren't rotting and they aren't leaking liquid. You can put them in the freezer (the whole bunch, with the peel on). Pull the naner's out and let them thaw for an hour or two. You can break the tip off each banana and just squeeze the inside out. It seems questionable and gross if you've never made banana bread or used very ripe bananas. But this mushy pale slim has magic crystalized sugar from the heavens. Yes. Another culinary term.
Anyways, make these and enjoy!
Blueberry Banana Muffins
Ingredients ½ C. almond flour (almonds, pulverized) 3/4 C. all-purpose flour ½ tsp. baking soda ¼ tsp. baking powder ½ tsp. salt ¼ tsp. ground cinnamon ½ tsp. ground nutmeg 1/3 C. vegetable oil ½ C. sugar 2 egg, room temp, beaten 2 tsp. vanilla 3 very ripe bananas, mashed 1 C. blueberries Directions 1. Preheat oven to 325. Line a muffin tin with 12 paper cups.
2. In a bowl, whisk the flours, baking soda, baking powder, salt, cinnamon & nutmeg.
3. In a large bowl, mix the oil, sugar, eggs (beaten before added in) and vanilla well. Scrape down the sides of the bowl, and stir in the bananas and blueberries, mix well breaking up the bananas as well as possible. Then, add the dry mixture and mix until just blended. Don’t overmix.
4. Using a 1/3 measuring cup, spoon the batter into the muffin tins. Bake for 28-30 minutes until a toothpick comes out with moist crumbs.
5. Peel the wrappers off the muffins and let them cool on a rack to speed up the cooling process.
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