Blueberry Banana Breakfast Muffins
PREP TIME: 10 minutes
COOK TIME: 20 minutes
SERVINGS: 12 to 14 muffins
PRE-TIPS
The riper the banana, the sweeter it tends to taste which is great for this recipe. But the nutrient content of the banana itself doesn’t really change much.
All this to say, the level of ripeness if your own personal preference!
I use honey in this sugar. Honey is a great natural sweetener that contains small amounts of essential vitamins and minerals (such as calcium, zinc, and vitamin C).
Let’s face it - nobody like a dry muffin. I find that using honey helps keep these muffins moist and soft.
The honey in this recipe also produces a lovely dark golden brown colour.
Although a great natural sweetener, honey should not be given to children under the age of one. It can make them seriously ill!
INGREDIENTS
3 very ripe bananas
3⁄4 cup honey
1 egg
1⁄3 cup softened butter
1 cup blueberries
1 teaspoon baking soda
1 teaspoon baking powder
1⁄2 teaspoon salt
1 1⁄2 cups flour
DIRECTIONS
Preheat your oven to 190° C (375°F)
Put these ingredients into a food processor: Ripe bananas, honey, egg, butter, baking soda, baking power, salt and flour.
Mix well until it comes together into a mixture.
Mix in blueberries very carefully by hand with a spatula.
Lay out muffin cups into a muffin tin.
If you are not using muffin cups, grease the muffin tin well with butter. Spoon mixture evenly into the muffin cups.
Bake in oven for about 18-20 minutes.
POST-TIPS
You can keep these in an air-tight container in the fridge for up to 5 days.
I keep a stash of these regularly. They are perfect for breakfast, brunch, with coffee or tea.
My children loves these as a tea snack.
Making leftovers yummy again is the ultimate no-waste meal prep!
Enjoy!