I know I’ve been posting a lot of recipes lately, but when it gets all cold all I want to do is bake Anyway, since I’m not always Johnny-on-the-spot about eating bananas before they get too ripe I’ve found a couple of recipes that I can use to salvage them. The first one is another from the Running to Slow Things Down Blog. It took me a few tries and a little tinkering to get this recipe right. My first attempt resulted in very heavy muffins with way too many blueberries to be enjoyable. So here’s my version of the recipe:

Blueberry Banana Muffins

• 1 cup white flour
• 1 cup wheat flour
• 1/2 cup white sugar
• 1 tbls baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 egg
• 2 egg whites
• 1 cup milk/soymilk
• 1/4 cup vegetable oil
• 2 tsp vanilla extract
• 1 small, over-ripe banana, mashed
• 1 cup frozen blueberries

Mix all ingredients, except blueberries until smooth. Gently fold in blueberries until combined. Fill muffin cups 2/3 full and bake at 400 degrees for 20-25 min.

The next recipe is my youngest sister and brother’s favourite muffin recipe

Banana Brown Sugar Muffins

• 1 & 1/2 cups flour (any)
• 1 & 1/2 cups light brown sugar (loose, not packed)
• 2 tsp baking powder
• 1 tsp salt
• 3/4 cup water or milk
• 1/4 cup vegetable oil
• 1 over-ripe banana, mashed

Preheat oven to 450 degrees. Combine all ingredients in large bowl and mix until smooth. Fill muffin cups 3/4 full, and place in oven. Reduce heat to 400 degrees and bake 30-35 minutes.

That last step is quite important otherwise you’ll end up with something resembling charcoal brickettes.

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