Banana-Blueberry Muffins
Introduction
Most people assume the star of these muffins is the blueberries. They do add a wonderful, fruity explosion, but the real captain is the bananas. They disappear into the batter and only add a hint of tropical flavour, but they do so much heavy lifting to keep these muffins moist. The only catch is they take a little longer than most muffins to bake. It’s worth it!
These are great as a snack, for breakfast or even gussied up for dessert.
Ingredients
3 ripe bananas. (Mine are often frozen)
1.5 cups blueberries
2 cups flour (We like Pamela’s gluten free mix)
⅔ cup brown sugar
¼ cup Xylitol
¼ cup almond meal or flour
¼ cup psyllium husks
3 teaspoons pumpkin spice
2 teaspoons baking soda
1 teaspoon salt
4 eggs
¾ cup butter
Directions
If your blueberries and bananas are frozen, like mine usually are, thaw them for a few hours on the counter or defrost them in the microwave.
Preheat the oven to 350F. Prepare muffin tray (or trays) for 16 muffins.
In a big bowl combine all of the dry ingredients: flour, sugar, xylitol, almond meal, psyllium, pumpkin spice, baking soda and salt.
In a small bowl whip the eggs until they are frothy.
Cut butter into chunks. (If it’s cold, soften in a microwave.)
To a large bowl or mixer combine the thawed bananas, soft butter and whipped eggs. Stir well. this is your wet ingredients.
Slowly mix the dry ingredients into the wet by adding about a cup at a time and stirring gently.
Once the wet and dry are just mixed (don’t over stir or the muffins will be tough ) add the blueberries. Carefully fold them into the batter, rather than stir, so they don’t turn everything blue.
Nearly fill each muffin cup with batter. Transfer muffin tin to oven.
Bake for 15 minutes at 350F, then turn down the heat to 325 and bake for 10 more minutes.
Poke muffins with a skewer to check doneness. If it comes out wet, return muffins to the oven, cover with aluminum foil, and bake for another 5 minutes before checking again.