It’s kind of serendipitous that I’m posting a banana recipe today. Yesterday, I submitted my recipe for Banana Blondies to Serious Eats’ “Share Your Sweets” weekly column. And since looking back on that recipe, I can’t get those Blondies out of my head! (Mostly because they would be so perfect right now to invoke the feeling of Spring and shake off this cold and dreary winter.)
As I’d confessed in my Blondies post, I’m a banana hoarder. I love bananas, but there’s a small window in which I’ll eat them before they end up in the “banana wasteland”. Then I save them for baking. Because of my banana surplus, I’ve come up with a few really good recipes over last few years. And now I have one more to add to the list!
I threw together these muffins on a whim last week, when I had a jar of mashed banana and a quart of blueberries in the fridge and a hankering for blueberry muffins. And they turned out okay… The flavor was there, but they were dense and chewy. So I went back to the recipe I scribbled out and tweaked a few things.
And the result was a perfect muffin: not too sweet, fluffy but substantial, and loaded with blueberries. They’re also pretty low in fat (with only a small amount coming from sour cream) and egg-free. You can also make them dairy-free by using vegan sour cream (made with tofu) or soy yoghurt!
Click below for the recipe. If you have a question, feel free to ask in the comments. And thanks for reading! Enjoy! 🙂