Banana Blueberry Maple Muffins

Yes, we ate some.

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.


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