These muffins were born out of a need to use up ripe bananas and blueberries, and a shortage of vanilla extract.
Banana Blueberry Maple Muffins
Preheat the oven to 375, and grease a muffin tin. I perpetually forget to buy Pam, so I used the old vegetable-oil-and-paper-towel trick.
Gather your ingredients.
- 2 cups flour
- 3/4 cup sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- pinch of salt
- 2 ripe bananas (I mush them in the peel)
- 6 Tablespoons canola oil
- 1 Tablespoon real maple syrup
Mix all the dry ingredients together; mix the wet ingredients together in a separate, larger bowl. Stir the dry ingredients into the wet ingredients, Don’t over-stir — the batter should be lumpy. Gently fold in
- 1 container (pint) of blueberries
Spoon the batter into the muffin tins. Top each pre-baked muffin with a bit of maple syrup and a sprinkle of sugar. Bake for 18-20 minutes. Very tasty after cooling a bit; probably best within the first 24 hours after baking.