These muffins are so yummy and the perfect way to use up fruit that may be getting too ripe & need to be eaten! My mom and I adjusted a recipe she had found (no idea where it came from) based on the fruit and ingredients we had. Here’s what we came up with:
Fruity Morning Muffins
(made 2 dozen muffins + small bread loaf)
3 C flour
¼ — ½ tsp cinnamon
1 tsp baking soda
2 tsp salt
¼ tsp nutmeg
3 mashed ripe bananas
¼ C canola oil
¼ C yogurt (we used flavored vanilla & strawberry-banana)
½ C sugar
½ C agave nectar
1 ½ C chopped strawberries & cherry mixture
1 ¼ pint blueberries
2 lemons zested
(optional: 1–2 C walnuts or pecans)
preheat to 350; in smaller bowl, mix flour, cinnamon, soda, nutmeg, and salt; in larger bowl whisk together mashed banana, eggs, oil, sugar, agave nectar, strawberry mixture & lemon zest. Mix dry ingredients INTO wet ingredients until combined. Do not overmix. Fold in blueberries (& nuts if including). Scoop into muffin tins/bread pans. Bake approx 30 minutes.
There are so many different things you could do with this recipe–the possibilities are endless…maybe a pineapple, mango, banana, and coconut muffin…or all berries…hmmm…I may also experiment with making them even more healthy by using all agave nectar or honey instead of white sugar, all yogurt or applesauce instead of the oil, or whole-wheat flour. In any case, this is one recipe that will be getting made again!
What are YOUR favorite muffins?