It’s hot. Really hot. And what is a good idea when it’s hot? Baking of course
Right, so not the best of ideas, but I needed to spend some time inside after my insanely hot run this morning. Plus, I haven’t
baked tried to bake anything in a while. I had a brown banana I threw in the fridge last week, so I’d had baking on my mind for a few days. My original intent was to make banana bread with strawberries, so I could use up what I already had. Plus, I only had one banana and I thought the bread would need a little more flavoring. Well, the strawberries had seen better days, so they made the fateful trip to my compost bin. But, I did have blueberries, so I figured, why not throw those in there. Additionally, I still had a cup of rolled oats from my whole wheat pancakes with oats and strawberries, so why not throw those in the mix too.
I had my loaf pan out, oiled and ready to throw my batter in there, but then it hit me. We aren’t going to eat an entire loaf of bread before it goes bad, why not make mini muffins and freeze half of them – although my freezer is seriously lacking any extra room right now. But, I’ve never used my mini muffin pan for making mini muffins, so I figured it was about time.
I went off a basic banana bread recipe I had in my recipe binder, but honestly, I have no idea where it came from. I tried searching the web, but with no matches. Anyway, I altered it so much by using more milk, butter instead of margarine, adding oats, blueberries, vanilla extract, and cinnamon. I guess I really am becoming somewhat of a baker!
The muffins were fluffy and moist, and the blueberry-banana combination with cinnamon was a great touch, though I probably would have added more cinnamon next time. Speaking of bananas, does anyone think of the Gwen Stefani song whenever you spell it. ”This sh*t is bananas, B-A-N-A-N-A-S.” Yeah, me either.
Blueberry Banana Oat Muffins
Source: Adapted from a banana bread recipe I had in my binder, Author Unknown
Servings: Makes 36 mini muffins
2 cups all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1/2 cup butter
1 egg (I used egg substitute here)
1/2 cup skim milk
3/4 cup mashed banana (I used one large banana)
1 cup blueberries, separated
1 tsp vanilla extract
1 tsp cinnamon
1 cup rolled oats
1. Preheat oven to 350 degrees. In a medium bowl, sift together flour, baking soda, baking powder and salt.
2. In the bowl of a stand mixer, cream sugar and butter together. Add in egg and mix until combined. Slowly add in dry ingredients. Once combined, drizzle in milk while the mixer is going. Add vanilla extract, cinnamon, bananas and 1/2 of the blueberries (I like to add only half of the blueberries now so some are broken and the blueberry flavor infuses the entire muffin, and then fold in the remaining blueberries so they are whole in the muffins). Fold in remaining blueberries and oats.
3. If using muffin wrappers, place those in the muffin tins. Otherwise, spray tins with olive oil. Fill each tin with about 1 tbsp of the batter and bake for 15-17 minutes, until muffin tops are brown and slightly crisp. Remove from muffin pan and cool on wire rack.