Blueberry’s Best
Muffins These muffins speak for themselves. I catch myself saying they are yet another favorite! Celebrate your freedom and independence this year with family gathered to give thanks to those who serve our country, and to one nation, under God. Cheers to the true colors of red, white, and blue.
3 Ripe Smashed Bananas
2 Eggs
½ Cup Sucanat
½ Cup Soft Butter
1 tsp Vanilla Extract
1 ¼ Cups Whole White Wheat Pastry Flour
1 tsp Baking Powder
½ tsp Real Salt
1 tsp Ground Cinnamon (or 7 drops DoTerra Cinnamon Essential Oil)
1 Cup Rolled Oats
½ Cup Finely Chopped Walnuts
2 Cups Frozen Blueberries
In a large mixing bowl, smash the bananas using a potato
masher. Using an electric mixer, add the eggs, sucanat, butter, and
vanilla. In a separate bowl, combine the
flour, baking powder, salt, and cinnamon.
Combine both mixtures into one bowl.
Fold in the oats, nuts, and blueberries.
Batter will be tough because of the cold berries, but the fact that they
are frozen insures the berries remain more intact during the baking
process. Using paper liners in muffin
tins, spoon batter into each liner ¾ of the way full. Bake at 350F for 25-30 minutes. Makes approx. 18 full size muffins. Can bake in mini muffin tins as well. I usually do one pan of regular sized, and
two of the minis.
