So the weather person was sort of correct…I haven’t seen any “thunder snow” but it’s pretty much a blizzard out there.  I took a beautiful scenic photograph…just look at it!

I decided to make some muffins…yes, I baked!  It was a little scary but I got through it and the muffins turned out beautifully.

Here’s the ingredients you will need (the boring part) but let’s walk through the recipe together because that would be so fun!

1 1/2 cups – all purpose flour
1 tsp. – baking soda
1 tsp. – baking powder
1/2 tsp. – salt
3/4 cup – granulated sugar
1/4 cup – coconut oil melted in the microwave (you can also use butter)
1 egg lightly beaten 
1 cup blueberries
3 small or 4 large bananas

So, I have to admit that I strayed slightly from my original banana muffin recipe that I’ve been using for a few years now.  I know, I am SO crazy!  I have a ton of blueberries in my freezer that I bought during the summer so I decided to chuck some of them in there.  

As for the bananas, they gotta be ripe!

It’s like I always say, when your bananas start to look like cheetahs they are ready to bake with. Just kidding, I’ve never said that but I couldn’t help but notice the resemblance…am I right?!

I LOVE this recipe because it’s so easy…there’s no sifting or complicated steps here, the only rule is DON’T OVERMIX. You want a nice fluffy muffin and these muffins won’t get fluffy if you beat them up, got it?!

Start with pre-heating your oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. If you can’t do this part, you might just want to pack it in now.

If you’re using fresh berries you can just fold them in as directed right before baking but if you’re dealing with frozen ones you’re going to want to run them under cold water several times and then pat them dry with paper towels and set aside.

In a large bowl, mix together flour, baking soda, baking powder and salt.

Here’s what I used, they sell this everywhere…

Now it’s time to carefully stir the banana mixture into the flour mixture until almost moistened, like this…

and then carefully fold in the blueberries…oh that is looking nice…

Now spoon the batter into prepared muffin cups…

Bake in preheated oven for 18 to 20 minutes, until they are golden on top…

And then let them sit in the tin and cool off a little while before you remove them…

Now you eat them…not all of them, I was kidding earlier.

As you may have noticed, these muffins are pretty low in fat and sometimes a low fat muffin translates to a hockey puck muffin but these babies are so moist and delicious, no one will be playing hockey I promise!

Well it has snowed another foot since I started this post, I’m watching my neighbors attempt to shovel their driveway so that’s fun. I hope you try out this recipe and let me know what you think…

Cheers!
The Good Cooker