I've always been pretty well known for my muffins, my pumpkin muffins are easily the most HIGHLY sought after item I make, requested year around for birthdays and special occasions. (Unfortunately, I have not yet succeeded in altering the pumpkin muffins into a healthier snack, so stay tuned!)
Anyway, the point being, to say that these Blueberry Banana muffins are the BEST MUFFINS I've ever made, is not a statement I take lightly. But they are!
These muffins are perfectly moist! And the flavor combination of your favorite banana bread turned blueberry muffin is JUST THE RIGHT way to start a party with your taste buds! NOM!
Once you try these, PLEASE leave comments and feedback to let me know what you think!
· ¾ cup whole wheat pastry flour
· ½ cup whole wheat flour
· 1½ teaspoons baking powder
· ¼ teaspoon table salt
· zest of ½ lemon, finely chopped
· ½ cup virgin coconut oil, melted
· 1 cup ripe banana, mashed
· ¼ cup honey
· 1 large egg, preferably at room temperature
· 1 teaspoon vanilla extract
· 1 cup blueberries (more if you're feeling frisky)
INSTRUCTIONS
1. Preheat oven to 375°F. Grease a muffin tin or line the tin with muffin liners (note that this recipe produces about 12 muffins).
2. In a medium bowl, whisk together the flours, baking powder, salt and lemon zest.
3. In a separate, medium bowl, whisk together the coconut oil, mashed banana, honey, egg and vanilla.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Stir in blueberries until well mixed.
6. Divide batter among prepared muffin cups.
7. Bake for about 20 minutes, until a toothpick inserted into the center comes out clean. Transfer muffins to a cooling rack and let them cool.