Muffin Monday: Banana and Blueberry

Shh!  Don’t tell the BOY that there is banana in these muffins!

 

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He has been eating the ‘blueberry muffins’ all weekend, telling me how good they are with NO IDEA that they are banana and blueberry muffins : )

 

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The motivation for these muffins came from some soft bananas and a huge container of fresh blueberries.

 

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I found the recipe on a blog while I was searching online and didn’t realize that they were vegan until I pulled them out of the oven.

 

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I was really just looking for a muffin recipe that didn’t use yogurt (because I don’t have any in the house), and the crumble topping was a huge selling point for me.

 

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You might have guessed that I didn’t mention that these were vegan to the BOY either…he he!

 

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Of course I took my first bite of the muffins warm because, really, who can resist?

 

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I know the hot temps outside aren’t going to encourage you to turn on your oven, but if you find yourself stuck inside in the air conditioning hiding from the heat, whip up a batch of these outstanding muffins!

 

 

Blueberry Banana Streusel Muffins

From Cake Dutchess

 

Ingredients

3/4 cup white sugar

1/2 cup canola oil

3 very ripe bananas, mashed well

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 cup almond milk, mixed with 1 teaspoon apple cider vinegar

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup blueberries

 

for the topping:

3 tablespoons brown sugar

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1 tablespoon margarine

 

Directions

Preheat oven to 350 F. Spray a muffin tin with non stick cooking spray, or lightly coat with margarine.

Sift together flour, baking soda, salt and spices.

In a separate bowl, stir together the oil and sugar. Add bananas, milk and vanilla. Gently fold in the blueberries

Add the wet ingredients to the dry. Mix well. Spoon batter into the muffin tin. For topping, in a small bowl, combine the brown sugar, flour and cinnamon; with your fingers, incorporate the margarine to the flour mixture until crumbly. Sprinkle topping over the muffins.

Bake for 25-30 minutes, until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

10 thoughts on “Muffin Monday: Banana and Blueberry

    • And smoothies when they just sweeten things up! He actually just told me that he could smell the bananas but ate them anyways. He said if he knew originally, he never would have touched them. I think bananas are great for baking but I like them in real life too!

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