There are two types of people in this world. People who like perfect, slightly green bananas and people who like spotted, brown bananas. I obviously like the former. But what to do with the old bananas? Why, muffins of course! Or banana bread, or banana pancakes, the options are really endless here, but for the sake of this post, I went with blueberry banana muffins.
I love looking through my pantry and coming up with recipes from scratch using whatever ingredients I can find. For this one, I began with a basic banana muffin recipe, but decided to load it up nuts, oats and more fruit and yum!
Blueberry Banana Muffins
- 3 overly ripe bananas
- 1 egg
- 1/3 cup greek yogurt
- 1/4 vegetable oil
- 1 cup fresh blueberries
- 1/4 cup chopped walnuts
- 1/4 cup old fashioned rolled oats
- 1 tablespoon vanilla
- 1 1/2 cups flour
- 3/4 cup raw cane sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Preheat your oven to 375º. Spray a muffin tin with pan spray and set aside.
In a medium bowl, smash the bananas and mix in the egg, yogurt, oil and vanilla. Sift the flour, sugar, baking soda, cinnamon and salt directly into the bowl and mix. Fold in the walnuts oats and blueberries. Do not over mix.
Scoop the batter evenly into the muffin tin, filling each one to the rim (you should get 12 muffins).
Bake the muffins until they are a deep golden brown and a cake tester comes out clean, about 20 minutes.
Let cool for 5 minutes before de-panning and enjoy!