Month-of-Few Ingredients: Going Bananas and Nuts Blueberry Muffins

A reminder:

House rules for what counts as an ingredient:

Salt and pepper are not ingredients.

Oil is not an ingredient when it’s for the cooking pan, not the recipe.

Water is not an ingredient.

I must admit to some skepticism when I came across the muffin recipe from The Big Man’s World.

No eggs. No oil. No leavening agent. How would they rise? What would the texture be like?

As you can see from muffin pan, the recipe only delivered eleven of the promised twelve muffins. That’s okay, I thought. My Pecan Cran-Oatmeal cookies sometimes gives me seven dozen and sometimes only six dozen and a few. Since I’m not, ahem, great at measuring, that’s explainable

Also the original recipe said to spray the muffin pan or use muffin liners. I tried half (well, almost) of each to see which gave the better results.

But neither really did rise as traditional muffins do. You can see from this picture below that the ones in the sprayed muffin pan came to about half the height of the ones in the muffin liners. Odd, right? And the texture of the muffins was more like fudgy brownies rather than the traditional, dryer muffin.

So what you get is a two to three bite very soft muffin. But, mmmm, they are tasty!

These muffins can be a great addition to a nutritious breakfast. Or do as we sometimes do and serve muffins as dinner bread for a change. This recipe originally was gluten-free, but I used all-purpose flour instead of coconut flour. Without added oil (of course the nut butter is oily) and maple syrup instead of sugar, these muffins are rather healthful.

They freeze wonderfully, so bake the dozen-ish and then pop leftovers in the freezer and just heat up when you want a fruit and nut muffin.

Go Bananas and Nuts Blueberry Muffins

3 large overripe, bananas

1/3 cup flour

1/3 cup chunky nut butter

1/3 cup real maple syrup

½ cup blueberries

Preheat oven to 350 degrees. Spray 12-hole muffin tin with non-stick spray or use cupcake liners. 

Mix bananas, flour, nut butter, and syrup until well combined and smooth. 

Fold in blueberries.

Pour mixture into muffin tin and bake for 20-22 minutes (check for doneness to see if more time needed). Muffin tin cups will be about 1/3 full.

DH’s Rating: Three Tongues Up  “These are pretty sweet, aren’t they? How much sugar do they have?”  My health-conscious guy was relieved when I told him the sweetness came from bananas and a little maple syrup. But, he said he won’t ask for them again. Too bad. Easy. Quick. Nutritious.

NOTE:

I store overripe  bananas in the freezer just for recipes like this. I used a multi-nut and seed butter from Costco but any chunky nut butter will work.

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Twitter: #recipe for Go Bananas and Nuts Blueberry Muffins by @good2tweat on Parsley, Sage, and Rosemary Time athttp://bit.ly/2kXJrHN

Facebook: Sharon Arthur Moore-Author writes the “Parsley, Sage, and Rosemary Time” blog. It's posting its annual February Month-of recipes. This month's recipes have 2-5 ingredients. Today make these Go Bananas and Nuts Blueberry Muffins at http://bit.ly/2kXJrHN