Blueberry Banana Muffins from scratch

Everybody loves a good old fashioned blueberry muffin and why not add some extra ripe, sweet bananas?! This was a quick "winging" it baking recipe and turned out quite delicious. We also opted out on white refined sugar and used a good natural maple syrup and honey for the sweetener. Yum! Bake this on a sleepy Sunday or a day at home with your family for some fun quality time together and magic in the kitchen.

"Bon nest appetit"

Ingredients

• 1 3/4 Cup of Flour

• 1 Tsp of Baking Powder

• 1/2 Tsp of Baking Soda

• 1/2 Tsp of Cinnamon

• 1/2 Tsp Fine Sea Salt

• 1/3 Cup Extra Virgin Olive Oil

• 1/4 Cup of Honey

• 1/4 Maple syrup

• 2 Eggs

• 2 Tsp of Vanilla Extract

• 1 1/2 Fresh Blueberries

• 1 1/2 Cup Mashed bananas

Instructions

Preheat oven to 400 degrees. Butter your muffin tins and set aside.

In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt, and cinnamon. Mix them together with a whisk.

In a medium mixing bowl, combine the extra virgin olive oil, honey and maple syrup and beat together with a whisk. Add the eggs and mashed bananas and beat well, then add the vanilla. Mix well.

Pour the wet ingredients into the dry and mix with a big spoon. Gently fold the blueberries into the batter. The mixture will be thick.

Divide the batter evenly between the 12 muffin cups. Sprinkle the top with cinnamon. Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

Cool for 5-10 minutes and enjoy! Blueberry stained face required for optimal enjoyment ;-)

I love to use these Non-Stick 6 Cup Jumbo Muffin Pan this recipe Click here

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