Blueberry Banana Nut Muffins

I dearly love banana nut muffins. Moist, textured and sweetly spiced, they are always a morning delight. I look forward to seeing the bananas I buy go brown because it means that banana muffins or bread will closely follow.

I make simple banana nut muffins so often that this time I needed to switch it up.My other favorite muffin in the world is blueberry, and I happily have both leftover blueberries and brown bananas in my house. Problem easily solved; let’s combine the two muffins into one super muffin!

Of course, no muffin can be considered super without a cream cheese frosting drizzle on top. If you want optimal muffins, you will opt in on the optional drizzle. Enjoy!

Ingredients:

1 1/2 cups all-purpose flour

1 1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1 stick of butter, melted

3 large ripe bananas, mashed

1/2 cup sugar

1/4 cup dark brown sugar, firmly packed

1/4 cup milk

1/4 cup sour cream

1 large egg

1 teaspoon vanilla extract

3/4 cup walnuts, chopped

3/4 cup blueberries

Optional drizzle:

1/4 cup cream cheese, softened

1 tablespoon softened butter

1 to 2 tablespoons cream

3/4 cup powdered sugar

1/2 teaspoon vanilla

Method:

Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with muffin papers. Set aside.

Whisk together the flour, baking soda, salt, nutmeg and cinnamon in a large bowl and set aside.

Melt the butter in the microwave and set it aside.

In a separate mixing bowl, mash the bananas with a fork. Mix in the butter, sugars, milk, sour cream, egg and vanilla until well combined. Add the wet into the dry and stir until just combined- don’t over mix. Fold in half the walnuts and all of the blueberries.

Divide the batter evenly between the muffin wells and sprinkle the remaining walnuts on top. Bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.

Let the muffin pans rest in the tin for 5 minutes before removing and cooling completely on a wire rack.

While you wait, you can make the drizzle. Mix together the softened butter and cream cheese. Add in the powdered sugar and vanilla and beat until smooth. Pour in the cream little by little until you reach your desired consistency. Drizzle over the cooled muffins and enjoy!

Comments

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients: 3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl. Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garl...

Leftover Cranberry Sauce Cookies

Like many of you, I made an entire Thanksgiving Day feast for only my husband and I. As such, I have an inordinate amount of leftovers. Expect my blog to largely star ways to dress up leftovers, because I have freezer meals of Thanksgiving day to last a lifetime. In this recipe, I was looking for a way to use up cranberry sauce and leftover walnuts from my apple crisp. Cranberry sauce drop cookies seemed the perfect thing to make; enjoy it with a cup of hot cocoa. I plan on gifting some to my parents; a way to break bread near the holiday without breaking protocols. Enjoy! Ingredients: 3 3/4 cup all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 2 sticks of butter, softened 1 1/2 cups sugar 3 eggs 1 cup cranberry sauce 1 teaspoon vanilla 1/2 cup chopped nuts Method: Preheat oven to 350 degrees F. Set aside a rimmed baking tray. Whisk together all of the dry ingredients in a medium bowl; set aside. With ...

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar. My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together. I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 ...

Watership Down Kitchen

Search This Blog