Who doesn’t love muffins? They are so versatile and easy to make. One of my favorite things about them is that you can put whatever ingredients you want in them, like blueberries or chocolate chips! In this blog post we’re going to show you how we made these delicious banana blender muffins- they are a great breakfast treat!
These muffins are so tasty because of the bananas. I always find that banana flavored things are pretty hard to mess up!
Here’s what you’ll need:
– Flour, baking powder, sugar, salt and cinnamon for dry ingredients
– Heavy cream (or milk), eggs and mashed ripe bananas for wet ingredients
– Butter or oil for greasing your muffin pan
Let’s get started with making these gorgeous muffins now! We’re first going to mix together all of our dry ingredients in one bowl then set it aside. Next we will make a well in the center of our mixing bowl and add in all of our wet ingredients. Stir them together until they form into a thick batter; this should take only about 30 seconds or so depending on how powerful your blender is.
Next, take a spoonful of the batter and put it in each muffin pan cup to fill about ¼ way up or so (about an ounce). Place one cube of butter on top then sprinkle some cinnamon sugar mixture over the tops. Bake for about 25 minutes at 375 degrees Fahrenheit or until they are golden brown! Let them cool down by removing them from the oven with a long spatula before transferring to wire racks with parchment paper underneath to catch any drips that may occur when you transfer them to cooling racks. This will ensure better adhesion between your baking sheet and whatever surface you’re putting these banana blenders onto later if need be!
Let’s make all sorts of different flavor variations too:
-Banana Nut Blender Muffin: Substitute ½ teaspoon of nutmeg for the cinnamon sugar mixture and add ¼ cup (or so) of chopped walnuts or pecans to your banana mix before you put it in the muffin cups. Bake as normal!
-Blueberry Banana Blender Muffins: Prepare a blueberry sauce by tossing about two cups worth of frozen blueberries with a tablespoon or so of lemon juice, water, honey if desired and some vanilla extract then simmering on low heat until they’re heated through but keep their shape. Fill each muffin pan cavity with half batter that’s been prepared without any fruit added to it then fill them up again with another batch that has some blueberries mixed in.
-Cinnamon Raisin Blender Muffins: Prepare a cinnamon raisin mixture by tossing ¼ cup of sugar and ½ teaspoon of ground cinnamon with the raisins then setting them aside to let them dry out for about an hour or so while you make your muffin batter. Bake as normal!
A few other notes:
-Always use bananas that are still very ripe–the riper, the better! Bananas will continue to ripen once they’re peeled and exposed to air which is why I recommend storing them in a paper bag
-Bananas are also available through mail order if you can’t find any locally. They’re most economical when purchased in cases of six or more, but the variety and freshness may not be as high with these higher quantities
-If you don’t have enough time to make your own sugar free muffin batter from scratch then simply use a store bought mix instead–the options at natural food stores will easily meet dietary needs
I always love experimenting with different flavors for my Banana Blender Muffins! I’ll often add blueberries, chocolate chips, walnuts, coconut flakes or even some chopped green apples. You really can create a whole new flavor by adding one simple ingredient like this so get creative
There are so many different ways to make Banana Blender Muffins that you’re bound to find a favorite. I hope this information has been helpful and please let me know if there is anything else I can do for you
A word about ingredients:
– All the ingredients are basic kitchen staples.
– You can use butter, oil or a combination of the two.
– You could also opt for applesauce instead of eggs to reduce fat and cholesterol in your muffins.
– You’re free to add nuts, chocolate chips or dried fruit like raisins if you want more flavor and texture.
– For this recipe we will be using butter because it’s what I usually have on hand at home.
– Please adjust this recipe to your taste preference.
– But I do suggest using bananas that are just ripe enough for a banana split or cut into chunks and frozen until ready to use in the muffin batter, so they will not discolor when baked. You can also substitute plain yogurt for half of the butter if you want a healthier option.