Growing up, the mornings before 8 a.m. were always very hectic in my household. I was usually studying for an upcoming exam while trying to get dressed and remembering to pack a snack for tennis after school. Meanwhile, my mom and younger sister would be practicing for her spelling quiz and my dad would be walking our dog, Paddington. During all of this, we had to find time to have a breakfast that would keep us full until lunch.  

It was always hard to make a quick breakfast everyone in the family liked, specifically for my sister who detested any and all forms of eggs. So my mom had to get creative and made dishes like ebelskivers, avocado toast, and yogurt parfaits. There was one treat, however, that always got the entire family excited for the day ahead and it’s still a favorite of ours today: her Banana Blueberry Muffins. 

They are absolutely delicious and can be topped with anything, such as Nutella (my sister’s favorite). Today, my mom still makes them when my whole family is together at home and for me to bring back to college. And while hectic mornings look much different now, her muffins are still my favorite way to start the day.  

My mom’s Blueberry Banana Muffin recipe is inspired by Giada de Laurentiis’ Banana Muffins with Mascarpone Cream Frosting—with a handful of tweaks to make it more breakfast friendly. She omits the frosting component and adds blueberries for a burst of freshness in every bite. But you also can substitute in any fruit such as raspberries, strawberries, or peaches. 

Mom also uses half applesauce and vegetable oil to give the muffins a lighter texture. She also reduces the amount of sugar in the original recipe, so always makes sure the bananas are very ripe to provide extra natural sweetness (the reduction of sugar also balances out the mountain of chocolate my sister adds herself). Instead of incorporating nutmeg, her version of the recipe uses only cinnamon to allow the banana and blueberry flavors to really shine. 

How to Make My Mom’s Banana Blueberry Muffins 

Maddie Padone


These Banana Blueberry Muffins are one of my all-time favorite baked goods—something that brings me instant joy when I smell them baking. The recipe is quick and easy and is the perfect breakfast or snack for those chaotic days.  

Ingredients 

1 1/2 cups all purpose flour 
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon cinnamon 
1/4 cup sugar 
1/4 cup applesauce
1/4 cup vegetable oil 
2 large eggs
1/2 tablespoon vanilla extract
2 super ripe bananas, mashed 
3/4 cup washed blueberries 

  1. Preheat the oven to 350 degrees F (175 degrees C). Prepare the muffin tins with liners.
  2. Combine the flour, baking soda, salt, baking powder, and cinnamon in a bowl. Set aside. 
  3. Mix the sugar, applesauce, vegetable oil, eggs, and vanilla extract together in a large bowl.
  4. Stir in the mashed bananas. Then slowly combine the dry ingredients into the wet mixture, stirring just until the dry ingredients are incorporated. 
  5. Stir in 1/2 cup of the blueberries into the muffin mixture. 
  6. Scoop 1/4 cup of the batter into each of the muffin cups; my mom uses an ice cream scooper, a tip we learned from Ina Garten. 
  7. Distribute the remaining 1/4 cup of blueberries on top of each muffin. 
  8. Bake the muffins in the oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. 
  9. Let cool for 5 minutes. Enjoy plain, with cream cheese and walnuts or Nutella. 



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