Friday, January 3, 2020

BEST Banana Blueberry Oat Muffins



Happy New Year! I'm starting with muffins only because I already made two batches of chocolate cookies and the fudgiest brownies. So hear me out...

What makes the BEST Banana Muffins?

- loads of blueberries
- some spice
- soft and moist texture
- actually healthy! (aka. jammed full of oats!)
- AND a crunchy sugar crust :)




I love this recipe!

These are the type of muffins you can eat all week long and really feel good about it. Feel good because it tastes like a treat, but feel good because it is actually nourishing your body.


For me, the best oil to use in baking is sunflower oil as it has the cleanest taste. Always use fresh oil because rancid oil will spoil anything you make with it. Store opened bottles in a cool dark place as heat and light are 2 main triggers for oxidation which causes rancidity.



This recipe uses the traditional "quick bread" method which involves mixing wet ingredients separate from dry ingredients and then mixing the two lots together.

With muffins it's always best to stir gently and with restraint for the softest texture. If using frozen blueberries, they'll have a tendency to bleed through the batter and turn it grey, so mix sparingly to avoid this.

I hope you make these tonight and enjoy them for breakfast, snack and dessert!

xo
Christina.





BEST Banana Blueberry Oat Muffins
makes 12 muffins

1 ½ cups (215g) all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp salt
½ cup (50g) regular rolled oats
1 ½ cups (150g) fresh or frozen blueberries
2 large ripe bananas (about 1 cup/240ml mashed) 
¾ cup (150g) granulated sugar
¼ cup (60ml) full fat sour cream
¼ cup (60ml) vegetable oil
2 large eggs, at room temperature
raw sugar for topping

Preheat your oven to 350°F and line the cups of a standard 12-cup muffin pan with paper liners.

In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon, salt and oats until evenly blended. 

In a large bowl, mash the banana with a fork until smooth. Stir in sugar, then add sour cream and vegetable oil and whisk until combined. Whisk in eggs, one at a time, until smooth. Add dry ingredients all at once and stir together gently with a wooden spoon until just barely combined, then fold in blueberries. Do not over-mix. 

Divide batter evenly among prepared muffin cups, filling them to the rim. Sprinkle sugar on top and bake for 20-25 minutes, until golden brown and slightly firm to the touch. Transfer pan to a wire rack and let muffins cool for 5 minutes before transferring individually to the rack to finish cooling.
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