Prep 10 mins
Cook 20 mins
These muffins are super easy and super moist.
- 3 large ripe bananas
- 177.44 ml sugar
- 1 egg, slightly beaten
- 78.07 ml melted butter
- 236.59 ml blueberries
- 4.92 ml baking soda
- 4.92 ml baking powder
- 2.46 ml salt
- 354.88 ml flour
- Mash bananas in a large mixing bowl.
- Add sugar and egg.
- Add butter and blueberries.
- Combine dry ingredients and gently stir into banana mixture.
- Pour into 12 well-greased muffin cups.
- Bake at 375 degrees for 20 minutes.
Can I say more that fabulous? These were made for my dairy-allergic son (with a substitution of vegetable oil minus a tsp. from the measurement instead of the butter) and he gobbled them up. It has been hard finding recipes that interest a 2 year old but this one is a keeper! (Mommy and Daddy loved them too!!!) Only other change I made was to substitute brown sugar for white and added a little crumbled brown sugar to the tops before baking which added a little more sweetness. Loved it...LOVED it...LOVED IT!!!
I've made this recipe 3xs in the last week and the better and better it got! I can't say what the reason was but this recipe was really perfection! The first batch I'd given away to my sister at her workplace, minus one ( due to taste test) got rave reviews on them! Second batch we got to eat half and gave the other half to my mom after I raved about the first batch. Besides she'd given me a surplus of bananas to bake bread. So I made one more batch with the last of the blueberries I had and they look so scrumptious! I'm sure these will be gone in a outlet days. Thank you for sharing this wonderful recipe! I made no substitutions...
I doubled the recipe and swapped out the egg for an extra banana and melted coconut oil instead of butter. Also I replaced that nasty white refined sugar with organic brown sugar cane! With these slight changes the muffins were the bomb!