I’ve been taking advantage of my kids summertime sleep patterns this week. With no camps planned they have been late sleepers and we’ve been able to enjoy lazy days. I decided to do an early morning workout yesterday which had me sweaty, happy, and running on endorphins all by 7:30 AM! The house was quiet, 3 little ones sound asleep, and my own music playing. It was the perfect moment to seize in my kitchen. (And blueberries were on sale @ WF too!)
Blueberry Banana Muffins are easy to make and healthy too. If you are looking for a sweeter more cake like muffin take out the whole wheat flour, replace with white flour and add 1/2 c. more sugar. Otherwise, you can feel good about sending your kids off for the day with these muffins in their little bodies. They come together in about 5 minutes and bake for less than 20 minutes.
Blueberry Banana Muffins
Ingredients
1 ¾ c. white flour
1 ¾ c. whole wheat flour
1 c. sugar
2 tbsp. baking powder
1 ½ c. blueberries
3 ripe bananas, mashed
¾ c. unsalted butter, melted
2 c. milk
2 eggs
Directions
In a large bowl, combine all the dry ingredients and the blueberries. In a small bowl, combine the melted butter, milk, and eggs. Add the wet ingredients to the dry and mix. Add the bananas and combine well, but do not beat. Fill muffin tins ¾ full and bake at 350 degrees for about 18 minutes. Makes 24 muffins.
Here’s a tip: freeze half of the muffins for another morning.
They are really good warm from the microwave. Place a few on a plate covered with a slightly damp paper towel and zap for 30 seconds.
Perfect Timing! My kids are starting to turn their noses up to all my go to breakfast options (I think from overuse). The sound and look yummy and I’m off to make them now!
Thanks!