Being home for the Summer means two things, more time to do everything, and more time to bake! I love baking, for some reason, I just love making things rather than buying them at a store. Though before this summer vacation started, I was warned not to bake as much as I did last time I was home...I may have baked four different types of desserts because I was only home for a day. Oops?
Anyway, I enjoy trying new dishes and since I usually whip up something that falls into the dessert category, I wanted to try out some mini banana-blueberry muffins.
Here's what you'll need!
2.5 cups Whole Wheat Flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup honey
1/2 cup brown sugar
1 cup mashed banana (this took me two bananas)
1/4 cup vanilla yogurt
1/4 cup vegetable oil
3/4 cup milk (you can also use almond milk, soy milk, etc)
1 & 1/4 cup blueberries
2 large bowls, or one large, one medium
Here's how to make them:
*Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius)
*Set aside muffin tins, I used one small sized and one for larger muffins, you can either spray these with a non-stick spray or line them with baking cups (which is what I did).
*In one of the bowls, toss the flour, baking soda, salt and cinnamon together until combined and set aside
*In the other bowl, mix the honey and brown sugar together; use a fork to break up the clumps
*Add the banana, yogurt and vegetable oil; add the wet ingredients to the dry, not the milk yet!
*Gently fold together, and then add milk, mix for a bit and then add in blueberries. Careful not to over mix the batter.
*Spoon out the batter into the muffin tins. Fill to the top of each slot.
*Bake for 17-18 minutes, to make sure they're well baked check with a toothpick. If the toothpick comes out with a little muffin bit clingy to it, it still needs a bit more time. About 2 minutes, and then check again.
2.5 cups Whole Wheat Flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup honey
1/2 cup brown sugar
1 cup mashed banana (this took me two bananas)
1/4 cup vanilla yogurt
1/4 cup vegetable oil
3/4 cup milk (you can also use almond milk, soy milk, etc)
1 & 1/4 cup blueberries
2 large bowls, or one large, one medium
Here's how to make them:
*Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius)
*Set aside muffin tins, I used one small sized and one for larger muffins, you can either spray these with a non-stick spray or line them with baking cups (which is what I did).
*In one of the bowls, toss the flour, baking soda, salt and cinnamon together until combined and set aside
*In the other bowl, mix the honey and brown sugar together; use a fork to break up the clumps
*Add the banana, yogurt and vegetable oil; add the wet ingredients to the dry, not the milk yet!
*Gently fold together, and then add milk, mix for a bit and then add in blueberries. Careful not to over mix the batter.
*Bake for 17-18 minutes, to make sure they're well baked check with a toothpick. If the toothpick comes out with a little muffin bit clingy to it, it still needs a bit more time. About 2 minutes, and then check again.
Once they're finished, let them cool. They will absolutely smell delicious, but you don't want to burn your mouth so you do have to wait. It'll be worth it I promise! :)
I was excited to try out this recipe because of the whole wheat flour, as I like to keep things on the more healthy side! It turned out very well and I actually think I prefer the whole wheat flour! I like the mini ones a little better than the bigger because they are great for a quick snack as well!
I hope you guys give it a try! If you do, take a photo and show me on instagram or twitter!
I hope that you are all having a great Summer so far! If it isn't Summer for you yet, I hope it comes quickly! Mine so far is turning out lovely!
Thanks for reading!
xx
Kenzie
