Banana Blueberry Granola Muffins

Img_0732The heat makes the fruit turn in seconds. 

4 very dark bananas were staring at me the other morning. 

Besides tossing them out, the only thing to do is make something. 

I opted to make muffins. I don’t like them too sweet and these seem to fit the order.

  • 3 cups. flour
  • 2 cups sugar ( you could always add a little more if you liked your muffins really sweet)
  • 2 tsps. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 2 sticks of unsalted butter, melted and then cooled
  • 2 large eggs
  • 3/4 cup milk (I used 2% but whole milk is probably better)
  • 1 tbsp. vanilla
  • 1 cup bananas mashed (roughly 2-3 bananas)
  • 1 cup bananas diced ( roughly 1 bananas)
  • 1 cup of granola (your choice)
  • 1 cup of blueberries

Put the flour, sugar, baking power, baking soda and salt into a large bowl.  You will only use one bowl for the entire recipe.  If you have a electric mixer with a paddle attachment, use it.  Mix at a low speed about 10-15 seconds to blend the ingredients.  Add the melted butter and blend.  Now add the eggs, milk, vanilla and mashed bananas.  Blend.  Don’t over mix.  Muffins don’t need a lot of mixing.  Now put in the granola and diced bananas and mix by hand.  When it is thoroughly mixed, add the blueberries and mix gently so they don’t pop.  Otherwise the batter turns completely blue. 

Put them in muffin tins, this recipe made about 20, and bake at 350 until done (toothpick comes out clean when sticking it in the muffin).  About 30 minutes.  You could also sprinkle some granola and sugar on top for a crispy top. 

FYI – Someone finally came out with muffin tins that are strong enough that they do not need a muffin tin.  Genius.  I tried them out.   Set them up on a cookie sheet, spooned the batter in and baked.  Brilliant.