With blueberry season in full swing, I have been experimenting with some new recipes. I still have about a bag of frozen blueberries left from last season, so before adding more wanted to use some of the fresh berries -I also had some bananas in the freezer I wanted to use! Looking around the house as to what I had on hand – this is what I came up with – there was some tweaking after the first batch came out! The first batch was cooked all the way through, but very, very moist, delicious,though – after making a few adjustments the rest were perfect and the kids inhaled them!
3/4 cup unsalted butter (room temperature)
3/4 cup organic sugar
1/2 cup agave nectar
3 organic eggs
2 tsp vanilla (preferably homemade)
1/2 cup buttermilk
1 1/4 tsp baking soda
1 Tbl + 1 1/2 tsp baking powder
1/2 tsp salt (only if using no salt butter)
1 Tbl cinnamon
1/4 cup flax meal
1/4 – 1/2 chia seeds (optional)
1/2 cup coconut flour
2 1/4 cup flour (I used a combination of sprouted and wheat flours)
Cacao powder (optional)
4 ripe bananas
1 – 2 cups blueberries (depends on you!)
I know it is a lot of ingredients – but needed all of that to make some yummy muffins!
1. Cream butter, sugar and agave nectar together.
2. Beat in eggs, buttermilk and vanilla.
3. Blend in the dry ingredients (flax meal, chia seeds, flours, salt, cinnamon, baking soda and baking powder). I did the chia seeds last, since they tend to end up everywhere – so I am carefully mixing them in.
4. Mash the bananas in a separate bowl and then add to the mixture. Fold in.
5. Add the blueberries – fold in gently.
6. Preheat the oven to 350 degrees.
7. Place muffin papers in muffin pan – fill to 3/4 full. Cook for about 20 minutes. Check by sticking in a toothpick – come out clean – they are done.
8. Towards the end of the batter I added some cacao powder to make chocolate, blueberry – banana muffins!
9. Cool on a rack. After they were completely cooled I placed in a freezer bag and placed in the freezer. This made about 36 muffins. When we want one or two, we take them out of the bag and within about 15 minutes they are defrosted, one of the good things about the heat!Copyright secured by Digiprove © 2012
Stella and her friends are so lucky!! They look yummy. So you freeze your bananas and then thaw and mash? : )
When the bananas get ripe and I don’t have the time to use them right away I do freeze them. I leave them in the peel and place in a freezer bag, when ready to use I defrost them. When defrosting place in a bowl there will be liquid and then after peeling and mashing I pour off the extra liquid if it seems too watery.