Dried Blueberry, and Banana Muffins

There is an organic foods store near my house that I like to go to every now and again, not because I’m an organic foods enthusiast or a “health nut” but because the staff are nice, I like the variety of bulk dried goods, from different flours and sugars to dry fruit, bulk maple syrup, and nut butters, It’s a  just a quite, warm little shop that I am lucky enough to have bear my house. While at the Nut House (http://www.nut-house.ca/) recently, I bought a small quantity of dry blueberries, I had never had them, and when I saw that they were only 11.99/lb compared to the 25.00/lb ones at bulk barn, I went nuts and bought a small bag of them.  If you’ve never had dry blueberries, they are like candy, sweet chewy candy but good for you because its fruit.  The quantity of dry blueberries that I had left after munching a quite a bit of them, I used to make these blueberry and banana muffins, that were quite good.

Ingredients for 12
3 over ripe bananas
3 large eggs
1/3 c canola oil
1/3 cup honey
2 c whole wheat flour
1.5 tsp baking powder
1 tsp baking soda
1/3 c bran
1/8 tsp nutmeg
1/4 tsp cinnamon
3/4 butter milk
1 c dry blueberries
12 banana chips
1/3 c  rolled oats
confectioners sugar for dusting

Pre heat the oven to 350*f.

Line 12 muffin tins with paper liners. Set aside.

In a large bowl, mash the bananas until smooth using a potato masher or a fork. Stir the eggs, oil and honey and stir to combine.

To the wet ingredients add the flour, baking powder,baking soda, bran, nutmeg, and cinnamon, stir to combine, lastly add the buttermilk, and then fold in the blueberries.

Divide the the batter between the muffin liners, sprinkle the tops with the rolled oats and banana chips. Bake for 25-30 minutes until golden . After the muffins are cooled you can dust them lightly,… or heavily with confectioners sugar.

Banana And Bran Breakfast Muffins

It has been quite some time since I have made some muffins, and so I took a shot at making some  healthy banana bran muffins. I used olive oil instead of butter and I can say that I will most definitely use olive oil in my muffins as it is a healthier choice.

makes 9

2 large over-ripened bananas
3/4 cup brown sugar
2 large eggs
1/3 cup olive oil
1 tsp vanilla
1 1/2 cups flour
2 1/2 tsp baking powder
1/2 cup bran
1 tsp cinnamon
1/4 tsp nutmeg

Pre-heat oven to 375*

place the bananas and brown sugar in a large bowl and use a fork or potato masher to crush the bananas until smooth.
 Add the eggs, olive oil and vanilla, and combine using a wooden spoon. Throw in all the dry ingredients and stir just until combined.

Divide the batter between 9 greased muffin tins and bake for 20-25 minutes until golden brown and a tooth pick inserted into the middle of the muffibs comes out clean.