My family loves bananas. Eats them all the time. But I am always left with a few extra ripe ones on the counter at the end of the week. And I am also always on the hunt to sneak in a few lone ripe bananas to some baked good. This recipe has become one of my favorites. Not to mention, it's a fabulous way to sneak in some whole grains too! —Aria Alpert Adjani
1 1/4 cups
fine sea salt
medium ripe banana, mashed
plain kefir or buttermilk
zest of meyer lemon
fruity extra virgin olive oil
1 1/2 cups
fresh or frozen blueberries
turbinado sugar to top
In This Recipe
Preheat the oven to 375.
Line a muffin tin with papers.
In a large bowl, combine the flours, sugar, salt, baking soda, and baking powder.
In another bowl combine the banana, buttermilk, eggs, vanilla, olive oil and zest. Stir until blended.
Gently stir 1 cup of berries into the dry ingredients and mix around a bit to coat. Pour the wet ingredients over dry, and mix until just combined. Do not over-mix batter.
Fill the muffin tins 2/3 full, sprinkle with the remaining 1/2 berries and scatter the turbinado sugar evenly on top of each muffin.
Bake for 25 minutes on the middle rack, or until golden-topped, and a tester/toothpick comes out just clean.