Like I said in my last post, I feel like it's time for some good ol' food blogging. Because let's be honest, renovation updates can get a little tedious if I don't throw in some other random fun posts here and there. So to keep you on your toes (and because this recipe is amazing), here is a post about muffins!
As I have mentioned before, muffins are the bomb. I pretty much always have muffins in my house because a) they're easy to whip up, b) they freeze well and c) they taste so dang good. They're my ideal snack because they are filling and relatively healthy.
My sister Cora gave me this recipe for banana blueberry muffins so that I could make a bunch for her wedding. They are vegan and since her wedding was completely vegan, they were the perfect muffin. After making them for the wedding and seeing how good they turned out, I decided I needed to try making them gluten-free for myself. I used my magic flour (seriously, best GF flour mix ever) and they turned out absolutely perfect.
It is called Cuisine L'Angelique and if you live in the Eastern Townships in Quebec, you can probably find it locally. But if you don't live in that area and want to give it a try, they sell some of their stuff online. I mainly use the All Purpose Flour mix but the other baking mixes that I have tried have all been delicious.
There are only eight ingredients so these muffins are a breeze to whip up. All you need is bananas, oil, vanilla extract, sugar, flour, baking soda, salt and blueberries. That's it, easy peasy.
You mix together the mashed bananas, oil, vanilla and sugar and then add in the dries.
You can use either fresh or frozen blueberries, but considering that it is the middle of the winter and fresh berries aren't really in season, I choose to use these lovely little Canadian grown blueberries I found at the local grocery store.
Once everything is mixed together, you spoon the batter into a lined muffin tin and then bake! Oh and important note here: to keep the muffins nice and moist, you need to have an oven safe dish filled with 1-2 cups of water sitting in the oven while baking. I haven't actually tried it without the dish, but I was told it was important so I'm not going to risk not doing it.
Now as for how long to bake them, the recipe says 20 minutes but I find it takes closer to 40. I'm thinking this is because I use frozen blueberries so it takes longer to heat through them, which means that using fresh would make the 20 minutes more accurate. So I recommend just keeping an eye on them and using your own judgement.
Ready for the recipe? Before I give it to you, here is a disclosure. Cora can't remember where she got this recipe so I can't actually give credit to anyone. I just want you to know that I did not come up with it and if anyone knows its original source, please let me know and I will link it to them!
Blueberry Banana Muffins
Yields 12 muffins
3 over ripe bananas, mashed
1/4 c. vegetable or canola oil
1/4 tsp. vanilla extract
1/2 c. sugar
2 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. blueberries (fresh or frozen)
Mix bananas, oil, vanilla and sugar until nicely creamed. Add in dries and stir until just mixed. Fold in blueberries and spoon into lined muffin tin. Place 1-2 cups of water in an oven safe dish and place at back of oven while baking, this helps keep the muffins nice and moist. Bake for 20 minutes at 325 degrees Fahrenheit. If using frozen blueberries, it will take longer (closer to 40 minutes) so keep an eye on them. When done, let cool on wire rack. Enjoy!
What is your favourite muffin? These are definitely winning lately but I also love strawberry rhubarb ones and anything with chocolate.