Before I share more about the delicious Blueberry Banana Muffins I made yesterday, let’s recap the weekend:
- After 7 long months, I finally went and got a professional pedicure. SO needed! I even picked a summery shade (Essie Haute in the Heat). I’ll spare you you a picture of my feet though. Because the internet does not need any more feet pics!
- We had our friends Adam and Khusbu over for dinner on Saturday night. I made a simple Asian stir fry and Katie’s chocolate chip blondies. A&K brought the beer and wine. Speaking of which, if you’re looking for a fruity Pinot Noir, check out Mirassou Winery’s 2012 Pinot. It was delicious! As usual, we had a blast eating and talking. Can’t wait to see them again soon at our friend Sweeti’s wedding in Detroit!
- I cleaned my little heart out this weekend! Nothing was spared. Vishnu didn’t think I’d find much to donate/throw away, but I filled two large trash bags – one with junk and another with clothes/shoes. I’m hoping my efforts will make packing a little easier. #alreadytired
That was my weekend in three concise bullet points.
Ok, so about these muffins. I came across the recipe while cleaning out a recipe folder I’ve had forever (I told you nothing was spared!). Unfortunately, I have no idea who to give credit to for these tasty muffins. The recipe I found was handwritten on a scrap piece of paper. I did end up making a few changes to the original, so I’ll take some credit! I subbed white whole wheat flour for all purpose, coconut oil for canola, and raw granulated sugar for brown.
What you ultimately end up with are light, slightly sweet muffins bursting with juicy blueberries. Muffins that would be perfect with your morning cup of coffee! And because they are made with real/wholesome ingredients, there’s no guilt when you decide to eat two instead of one!
Blueberry Banana Muffins
Yields 12 muffins
1 1/2 cups white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/2 cup raw granulated sugar
1/4 cup melted coconut oil
1/4 cup plain Greek yogurt (I used 2% Fage)
2 large eggs
2 teaspoons vanilla
2 ripe bananas, peeled and mashed
1 cup blueberries
Preheat the oven to 350 degrees. Spray the muffin tins with cooking spray.
In a medium bowl, whisk together the flour, baking soda, salt, baking powder, and cinnamon. In a separate bowl, whisk together the sugar, oil, Greek yogurt, eggs, mashed bananas, and vanilla until blended. Add the dry ingredients to the wet ingredients and ix together just until combined. Do not over mix. Slowly fold in the blueberries.
Spoon the batter (~1/4 cup) into the muffin tins and bake for 18-20 minutes. The muffins should appear golden brown in color.
How was your weekend?
What’s your favorite kind of muffin?