Monday, May 14, 2012

Banana Blueberry Wheat Muffins



I love making new dishes.  I have my specialty dishes that I make all the time, Baked Macaroni and Cheese, homemade Pizza, and Risotto.  But I love throwing in new and fun recipes to our weekly menu.  I feel the same way with making desserts and baked goods.  I love making my favorite items, such as cupcakes and cake lollipops; but I also love creating new treats that I’ve never made before.


One day I wanted to make muffins – something I love to make and make all the time.  But I wanted to make them a little bit different.  Instead of making just a basic blueberry muffin, or banana muffin, I made a Banana Blueberry Muffin.  I found a great recipe and adapted it on the whim.  In just one try, they came out moist, flavorful, and incredibly light.  


I served these to my parents and they loved them!  And to tell you the truth, this is now one of my favorite muffin recipes.  I can’t wait to try new flavor combinations!

Enjoy!






Banana Blueberry Wheat Muffins
For Printable Recipe, Click here!

Makes: About 20 Muffins

2 cups Whole Wheat Flour
1 cup All Purpose Flour
1 teaspoon Baking Soda
½ teaspoon Salt
1 teaspoon Cinnamon
1 ½ cups Sugar
2 Large Bananas, Ripe and Mashed
½ cup Olive Oil
3 Eggs
2 cups Fresh Blueberries

Preheat the oven to 350 degrees F.  Line 1-2 muffin pans with baking liners.  Set aside until needed.

In a medium bowl, whisk together the flours, baking soda, salt, and cinnamon.  Set aside.

In a large bowl, stir together the sugar and mashed bananas.  Add the oil and eggs, and whisk to combine.  Slowly incorporate the flour and mix until just incorporated.  Carefully fold in the fresh blueberries.

Using an ice cream scoop, divide the batter among the prepared baking liners.  Bake the muffins until they turn a light golden brown and a toothpick inserted into the center of a few muffins come out clean.

Allow the muffins to cool slightly, or completely depending on your preference, and then serve.

These last up to 5 days in a sealed container.

Recipe adapted from Bakeaholic Mama. 

23 comments:

  1. I had a Blueberry Muffin this morning :) I pretended like it was one of yours!

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  2. I love how massive and plentiful the about of blueberries is...YUM!

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  3. I love muffins but rarely make them, this sounds like a heavenly combination! 

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  4. love blueberry muffins! these look great

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  5. Krissy, these look SO good! I am always on the hunt for different muffin recipes - i love to make them on Sunday mornings and eat throughout the week.  I love the combo of banana and blueberries too. Great recipe!

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  6. I will definitely be making these for breakfast.  I love that you used olive oil instead of butter, and some whole wheat flour.  Thanks Krissy!

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  7. I already made these, immediately after I saw your post...I love anything whole wheat! These were fantastic...I used Splenda instead of sugar, but otherwise followed your recipe here.

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  8. These muffins look great, Krissy! What a delicious option for breakfast and a tasty recipe to have on hand! Thanks for sharing.

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  9. Great combo!. The olive oil sounds like it would be moist and quite flavorful! Experimenting is so rewarding.

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  10.  What a great recipe, these look super delicious! :)

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  11. It is always fun to have a new recipe and even better when it comes out great.  These look really great.

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  12. I've been wanting to make muffins for weeks.... but there are so many options, I just couldn't decide what recipe to try, this looks like a winner!

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  13. Yay! So glad someone else loves this muffin as much as I did. Love that you subbed olive oil... I will have to try that next time instead of the veggie oil! Yours look fab Krissy!

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  14. I LOVE baking with Olive Oil.  I really think it adds a great texture and flavor.  Enjoy!

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  15.  Those 2 ingredients were one of my favorite things about this recipe!

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  16. Krissy! This looks really good! If you like muffins as much as I do, come and join us next week for muffin monday. We would love to have you bake with us. 

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  17.  These came out wonderful! Very moist and sweet. I reduced sugar to 1 cup and used canola oil instead of olive and they were still great:)

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  18. My son and I made these today, and I know we'll definitely be making them again in the future! They are so good, and much more moist than I would have imagined. Thanks so much for the recipe!:)

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