Banana Berry Muffins Recipe


These muffins were inspired by Tyler Florence’s recipe, http://www.foodnetwork.com/recipes/tyler-florence/banana-nut-muffins-recipe/index.html, but are multi-grain and have berries instead of nuts.

Muffins Recipe_edited-1Ingredients:

  • 2 cups whole wheat flour

  • ½ cup flax meal

  • ½ cup buckwheat

  • 1 cup cornmeal

  • 3 tsp baking soda

  • 1 tsp salt

  • 8 very ripe bananas (when they get black, move to refrigerator to save for recipe)

  • 2 cups brown sugar

  • 3 sticks of melted unsalted butter

  • 4 eggs

  • 4 tsp vanilla extract

  • As many berries as you can fit; we use one jumbo size package from Costco. Raspberries and blueberries can be whole; strawberries should be sliced. I’d like to test out peaches next.

 

Preheat oven to 375 F. Fill mini or regular muffin tins with liners.

In a large bowl, combine the flours/grains, baking soda and salt. Separately, in your mixer with the whisk attachment, mash all the bananas until they are one big pile of mush. Add the brown sugar and mix on high for about 3 minutes. Add melted butter, eggs and vanilla, and mix on high. Scrape down sides and under the center of the bowl a couple of times. Mix in dry ingredients the bare amount of time needed. Mix in berries until desired consistency; my kids like them broken up a bit.

Spoon batter into muffin tins using a small ice cream scoop to be sure they’re about the same size and therefore will cook in the same amount of time. Bake until a toothpick comes out clean, 18-20 minutes for regular muffins, 15-20 minutes for the minis.

 

Leave a comment

Your email address will not be published. Required fields are marked *