Banana Blueberry Muffins
Perfect to stock the freezer with and take out for a quick breakfast.
The beginning of November in Israel is basically the beginning of the year. We’ve finished all the holidays and had a few weeks to recover from it all! Kids are back in school, people are getting back into their routines and everything feels normal again.
Part of getting back into routine is having accessible (healthy!) snacks available at all times for my hungry, growing, crew. Ideally, the freezer is stocked with things they can quickly grab on their way out to school or after-school sports. So once every two weeks I spend some time in the kitchen whipping up a few batches of their favorite snacks.
These Banana Blueberry muffins are so good, they never last the two weeks! Within a few days the freezer stock is finished and the kids start asking when I’m making more.
The secret to this recipe is in the flour. In an effort to reduce the white processed flour that is basically in everything the kids eat, I’ve replaced the flour here with White Spelt flour. You can also use whole spelt flour, but you will get a little bit denser muffin. The muffin tastes exactly the same with white flour and with spelt (I tried them both!) and the kids have never noticed the difference. Win!
These muffins freeze beautifully. We just bake, cool and freeze in baggies. Then when one of the kids wants to grab a snack, they take it out of the freezer and warm it up in the oven for a few minutes. These are so good I often eat them straight out of the freezer – no defrosting necessary!
Hope you love these as much as we do!
Banana Blueberry Muffins Recipe
150 g butter, softened
200 g sugar
4 ripe bananas, mashed
125 g sour cream
1 tsp vanilla extract
320 g white spelt flour
1 tsp baking soda
1 tsp salt
1 cup frozen blueberries
· In the bowl of a mixer, mix butter, sugar and eggs for 3-4 minutes.
· Add the mashed bananas, sour cream, vanilla and mix until combined.
· Add the flour, baking soda and salt. Mix until just combined into a sticky, thick batter.
· Using a spatula or wooden spoon mix in the blueberries.
· Using an ice cream scoop, scoop batter into lined muffin tins.
· Bake at 350°C for 18-20 minutes.