Author Notes
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
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Ingredients
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1 1/4 cups
spelt flour
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3/4 teaspoon
almond flour
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1/2 cup
oat flour
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1/2 cup
coconut sugar
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1/2 teaspoon
fine sea salt
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1/2 teaspoon
baking soda
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2 teaspoons
baking powder
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2
medium ripe banana, mashed
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3/4 cup
plain kefir or buttermilk
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2
large eggs
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1 teaspoon
vanilla extract
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zest of meyer lemon
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1/2 cup
fruity extra virgin olive oil
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1 1/2 cups
fresh or frozen blueberries
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4 tablespoons
turbinado sugar to top
Directions
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Preheat the oven to 375.
Line a muffin tin with papers.
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In a large bowl, combine the flours, sugar, salt, baking soda, and baking powder.
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In another bowl combine the banana, buttermilk, eggs, vanilla, olive oil and zest. Stir until blended.
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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.
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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.
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Bake for 25 minutes on the middle rack, or until golden-topped, and a tester/toothpick comes out just clean.
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