Feb 21, 2012

Blueberry Oat Muffins

I have a confession to make: I'm on a muffin binge lately. And, since I don't know how to make muffins without bananas in them (they bind the muffins and add natural sweetness -- what's not to like?) I guess I'm on a banana binge too. See, it's a vicious cycle, really -- I buy bananas, then have some left over, so I make muffins but I don't have enough so I buy more bananas and, since I always buy them in bunches, a few days later, I have more brown bananas so I make more muffins ... you get the picture. And, while I could buy single bananas or just eat them raw before they turn brown, that really doesn't interest me as much as making all kinds of muffins.

I must admit, though, that, so far, these are my favorite. I used only one banana so you can't taste it at all. I also used sweet potato puree and that, mixed with various warm and wintry spices (cinnamon, allspice and brown sugar to name a few) and just a bit of butter makes these deliciously reminiscent of sweet potato pie. But with blueberries as well. Really, what's not to like? Enjoy these with some sparkling wine and ginger almonds. Bon appetit!

Blueberry Oat Muffins
inspired by Snack Girl

Preheat oven to 375. In a large bowl, mix together mashed banana, sweet potato, maple syrup, vanilla extract and melted butter. In a medium-sized bowl, combine oat flour, allspice, baking soda, baking powder, brown sugar, cinnamon, nutmeg and ginger. Add mixture in two stages to the larger bowl, stirring until just-combined (you don't want to overwork the batter; just stir until there are no streaks of flour). Fold in blueberries. Fill muffin pan (use removable liners for easy clean-up) 3/4 way with batter. Bake 20 minutes.

Remove from oven and let cool 5 minutes. Enjoy warm or at room temperature. Makes 12 muffins.

Links to other banana cinnamon delicacies:

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