Tuesday, January 31, 2012

Recipe: Banana Blueberry Poppyseed Muffins


adapted from Feeding the Whole Family

2 cups whole wheat flour
1 cup cornmeal
1 tablespoon baking powder
1 teaspoon sea salt
1 teaspoon cinnamon
1/2 cup poppy seeds
2 cups banana puree (2 ripe bananas plus some water)
1/2 cup maple syrup
1/2 cup almond milk
1/3 cup applesauce
2 teaspoons vanilla
1 cup fresh blueberries

Preheat oven to 375. Lightly oil muffin tins or line with paper muffin cups.
Put flours, cornmeal, baking powder, salt, cinnamon, and poppy seeds in a large mixing bowl and stir, set aside. Place bananas, syrup, almond milk, applesauce, and vanilla in blender or food processor and blend until smooth. Add wet ingredients to dry ingredients and mix together using minimum strokes. Fold in blueberries. Fill muffin cup to top with batter. Bake 25 minutes.

Makes 12 muffins

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