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My new favorite muffin recipe: Banana Blueberry Wheat Muffins.
Preheat the oven to 350 F. Line two 12-count muffin pans with baking liners (recipe makes approximately 20). Set aside until needed.
In a medium bowl, whisk together the flours, baking soda, salt and cinnamon. Set aside.
In a large bowl, stir together the sugar and mashed bananas. Add the oil and eggs and whisk to combine. Slowly incorporate the flour mixture and mix until just incorporated. Carefully fold in the fresh blueberries.
Using an ice cream scoop, divide the batter among the prepared baking liners. Bake the muffins until they turn a light golden brown and a toothpick inserted into the center of a few muffins come out clean.
Allow the muffins to cool slightly, or completely depending on your preference, and then serve.
These last up to 5 days in a sealed container.
Recipe adapted from Bakeaholic Mama.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!