C'mon, admit it. Once again you've bought too many bananas and now they're looking mighty sad sitting on your kitchen counter covered in black specks. Not to fret, it's a perfect excuse to whip up a batch of delicious muffins! These are one of my favorites. I love how they rise high above the pan and practically pop right out of the tins without sticking. Loaded with blueberries, banana goodness, and crushed almonds for a bit of crunch. Just in time for Mother's Day.
Banana Blueberry Muffins with Crushed Almonds
Makes 12 muffins
- 2 cups all purpose flour
- 3/4 t. baking soda
- pinch of salt
- 3 ripe bananas, mashed
- 3/4 cup agave (or granulated sugar)
- 1 cup fresh blueberries
- 1/4 cup Greek yogurt (non-fat)
- 2 large eggs, beaten
- 1 t. vanilla
- 6 T. unsalted butter, melted and cooled
- 1/4 cup crushed almonds
Spray muffin tin with Pam. Preheat oven to 350F.
Whisk together the flour, baking soda, and salt in a large bowl. In a separate bowl, combine the bananas, agave or sugar, yogurt, eggs, butter and vanilla. Fold into the flour mixture until just combined, then gently fold in the blueberries. Using a 1/3 cup measure, scoop the batter into the muffin tin. Sprinkle the tops with crushed almonds.
Bake for about 20 minutes until golden brown and the tops feel firm to the touch. Serve warm or at room temperature. These can also be frozen.
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