Whenever we have some bananas that are past the point of no return, my kids ask if we can use them to make their favorite banana muffins. I like to eat my bananas when they are slightly green. So, anything with a brown spot is past the point of return, in my opinion. High-maintenance, huh?
Usually, I have everything in the pantry to make them except some buttermilk. If I can’t make it to the store, I just make my own buttermilk. Simply add 1 tbsp of white vinegar or lemon juice to 1 cup of milk. Stir and let it stand for 5-10 minutes. Instant buttermilk substitute!
Add 1 cup sugar, 1 egg, 1/4 cup canola oil, and 1/2 cup unsweetened applesauce. Stir well.
Add 2 cups all-purpose flour, 2 tsp baking soda, 3 tbsp low-fat buttermilk, and 2 tbsp vanilla extract. Stir until just combined. If you over-stir, your muffins will become tough. Follow the same rules when making cake batter because, as much as we tell ourselves that muffins are a healthy start to the day, it’s really just a good excuse to eat cake for breakfast.
Fold in 1/2 cup fresh or frozen blueberries. Sorry about the funky lighting on this photo. It looks as though I took it by the light of my lava lamp.
Add all-purpose flour, baking soda, low-fat buttermilk, and vanilla extract. Stir until just combined. Fold in 1/2 cup fresh or frozen blueberries.
Lightly spray the muffin tin with cooking spray. Fill each 2/3 full. I use an ice cream scoop to put the batter into the tin. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool for 5 minutes in the tin and then place on a muffin rack until they cool completely.
Makes 12 muffins.