Yield: 10 muffins | Time: 20-30 minutes

Food Saving Hacks: Put leftover bananas in the freezer for easy additions to your favorite smoothies or baked goods.

Ingredients

  • 1 ½ cups frozen blueberries
  • 1 ½ cups all-purpose flour + 1 tbsp to toss with blueberries
  • 1 cup mashed bananas (about 3 bananas)
  • 1 egg
  • 1 tsp vanilla extract
  • ½ cup butter, melted
  • ½ cup granulated sugar
  • ¼ tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 dash of cinnamon

 

Instructions:

  1. Preheat oven to 375°F.
  2. Toss frozen blueberries with 1 tablespoon of flour and set aside.
  3. In a large bowl, add mashed bananas, egg, vanilla and butter and whisk to combine.
  4. In a separate bowl, add flour, sugar, salt, baking soda and baking powder and stir to combine.
  5. Add the dry ingredients to the wet ingredients. Add a dash of cinnamon and the frozen blueberries. Gently fold them together to combine.
  6. Divide batter evenly over 10 muffin wells.
  7. Bake 12-15 minutes or until a toothpick comes out clean. Cool completely and ENJOY!

 

Save More Than Food! Leftover muffins can be stored individually in the freezer for a quick breakfast or snack.

Click here to download the recipe card.