I love making new dishes. I have my specialty dishes that I make all the time, Baked Macaroni and Cheese, homemade Pizza, and Risotto. But I love throwing in new and fun recipes to our weekly menu. I feel the same way with making desserts and baked goods. I love making my favorite items, such as cupcakes and cake lollipops; but I also love creating new treats that I’ve never made before.
One day I wanted to make muffins – something I love to make and make all the time. But I wanted to make them a little bit different. Instead of making just a basic blueberry muffin, or banana muffin, I made a Banana Blueberry Muffin. I found a great recipe and adapted it on the whim. In just one try, they came out moist, flavorful, and incredibly light.
I served these to my parents and they loved them! And to tell you the truth, this is now one of my favorite muffin recipes. I can’t wait to try new flavor combinations!
Banana Blueberry Wheat Muffins
For Printable Recipe, Click here!
Makes: About 20 Muffins
2 cups Whole Wheat Flour
1 cup All Purpose Flour
1 teaspoon Baking Soda
½ teaspoon Salt
1 teaspoon Cinnamon
1 ½ cups Sugar
2 Large Bananas, Ripe and Mashed
½ cup Olive Oil
2 cups Fresh Blueberries
Preheat the oven to 350 degrees F. Line 1-2 muffin pans with baking liners. Set aside until needed.
In a medium bowl, whisk together the flours, baking soda, salt, and cinnamon. Set aside.
In a large bowl, stir together the sugar and mashed bananas. Add the oil and eggs, and whisk to combine. Slowly incorporate the flour and mix until just incorporated. Carefully fold in the fresh blueberries.
Using an ice cream scoop, divide the batter among the prepared baking liners. Bake the muffins until they turn a light golden brown and a toothpick inserted into the center of a few muffins come out clean.
Allow the muffins to cool slightly, or completely depending on your preference, and then serve.
These last up to 5 days in a sealed container.
Recipe adapted from Bakeaholic Mama.