Snack size Banana Blueberry Muffins

Anytime the boys have to take snack for their class I make these mini banana blueberry muffins. I have been known to batch cook and freeze them. However, with bigger classes I usually only have a few left over. This morning both boys ate three and fought over the fourth. Good stuff.

I like to call them healthy as the recipe uses whole wheat flour and not much sugar. But let’s not lie to each other; they are sweet muffins. I still recommend putting them into your rotation. Especially if you have a picky eater as I feel these counts as a fruit AND grain serving.

Banana Blueberry Muffins

Banana Blueberry Muffin
From, modified slightly for mini-muffins

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
3 bananas, mashed
1/2 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted + cooled
1/2 pint fresh blueberries
1. Preheat oven to 350 degrees. Grease muffin tin with baking spray or line muffin tins.
2. Mix together flours, sugar, baking soda, baking powder, cinnamon and salt.
3. In another bowl, use a fork to mix together bananas, egg and melted butter.
4. Fold the dry ingredients into the wet until just mixed. (Do not over mix!) I sometimes have to add a splash of water to loosen it up a bit.
5. Fill cups of muffin tin with batter until each is 3/4 full. (Should make 10 to 12 muffins or 28-30 mini muffins)
6. Carefully press a few blueberries into the top of each muffin.
7. Bake for 18 to 20 minutes for large muffins, 9-10 minutes for mini muffins or until toothpick comes out clean.

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