Banana Blueberry Muffin on a plate.
Adair Hoover ©2022, HGIC, Clemson Extension
Right out of the oven.
Adair Hoover ©2022, HGIC, Clemson Extension
A recipe lower in sugar than most, muffin recipe highlighted with banana and blueberries.
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp ground cinnamon
1/4 tsp salt
3 ripe bananas, mashed
1/2 cup quick-cooking oats
1 tbsp. flax seed
1/4 cup raw cane sugar
1 egg, lightly beaten
1 tsp vanilla extract
¼ cup butter, melted
1 cup blueberries
Preheat oven to 400 °F
In a medium mixing bowl, gently combine dry ingredients: flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, mash bananas and mix in oats, flaxseed, sugar, egg, vanilla, and melted butter.
Very gently add dry ingredients to the banana mixture, do not overmix.
Fold in blueberries
In a muffin pan, place paper muffin cups (or not) and lightly spray with non-stick cooking spray.
Scoop muffin mixture into each cup to about ¾ full.
Cook 20 – 24 minutes or until a toothpick placed in the center of the muffin comes out clean.
Yields: 12 muffins
INGREDIENTS: Banana, Blueberries, All Purposed Flour, Butter, Sugar, Oats, Eggs, Baking Powder, Baking Soda, Vanilla, Flax Seed, Salt, and Ground Cinnamon.
