• 2 ripe bananas
• 2 cups whole wheat flour (pictured), or 1 cup whole wheat and 1 cup all purpose
• 1/2 cups butter softened and cubed
• 2 tsps baking powder
• 1 tsp baking soda
• 1 cup blueberries
• 1 tsp vanilla extract
• 1/3 cup brown sugar
• 2 Eggs
• 1 tsp cinnamon

I’ve never made banana bread or muffins before, and seeing my bananas becoming increasingly ripe and having blueberries in the fridge, I thought to make this recipe. The result was combining two different recipes I found online into a new recipe, one that both uses whole wheat flour and one that includes butter for flavor and moisture. Viola! Enjoy.

Preheat oven to 350 degree F. Beat with an electric mixer the softened and cubed butter with the brown sugar until creamy. Add the eggs, vanilla extract and mix. Mash the 2 ripe bananas and add to the wet mixture, beat until combined. In a separate bowl add all dry ingredients except for the blueberries. Slowly add to the wet mixture and use the mixer to combine slowly into a batter.

Pour a tbsp into your either greased muffin pan or muffin wrappers. Place a couple washed blueberries into the cup and then put another 2 tbsp of batter on top. Place blueberries on top of batter. Repeat for each muffin until all batter is gone. Usually makes 11 to 12 muffins.

Bake in the preheated oven for 18-25 minutes or until a toothpick can be inserted in the middle and comes out clean.