Blueberry Cherry Banana Muffins


Do you love banana bread? Do you want to a treat that’s actually good for you?
If you answered no to either of these question, consult your physician. You are probably just an alien.
If you answered yes, congrats on your confirmed human status.

Now let’s bake love.

My idea of a normal weekend is going to Costco and buying enough fruit to feed a family of 8 for at least a week. This is not an unusual scene here:


Now let’s get my copious amounts of fruit dwindled down to a simply obscene amount.


1/2 cup white flour
1/2 cup wheat flour
1/4 cup brown sugar (I subbed half for Stevia to save calories)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
2 mashed up bananas
1 egg
Dash of vanilla extract
Zest of one lemon
1 tablespoon lemon juice
1/2 cup blueberries
1/2 cup quartered cherries

Preheat your oven to 350 degrees.
Mix the first 6 dry ingredients in a large bowl. In a separate bowl mix up the bananas, egg, lemon zest and juice, and vanilla. Add wet ingredients to flour mixture. Don’t overmix! Now fold in your pitted chopped up cherries and blueberries. Check out how purdy it is.


Now evenly spoon the mixture into greased or lined muffin tray.
Again, beauty.


Bake for 11-15 minutes. Whoa that smell will make you drool your face off.
Like in Face Off.

Cool on baking rack. I like to gingerly remove from the baking tray with a fork and a clean hand. I usually burn my hand a little. Wouldn’t recommend it.


To up the yum status, I mixed the remaining juice from the lemon with about half cup of powdered sugar and swirled each muffin in the glaze. This is optional but adds sticky goodness.



Perfect muffins.


Morning Glory Muffins


I have made a ton of muffins in my day. This melange of ingredients surprisingly makes the most incredible muffin I’ve ever had. It’s also really healthy! I like to use applesauce to replace oil but in most applications it can produce a quite rubbery or mushy result. These are like carrot cake… But you can eat them for breakfast. Seriously, I had 2. Plus 1. Remove dates and add cream cheese frosting for a much lighter cupcake. Or throw in whatever you have on hand to make it your own!


1 c white flour and 1 c whole wheat flour
3/4 c sugar (I replace half with stevia)
1 ts baking powder
1 ts baking soda
1/2 ts salt
1 ts cinnamon
1 1/4 c grated carrot
2 eggs
3/4 c applesauce
2 tbs oil
1 ts blackstrap molasses (optional)
1 ts vanilla
1/3 c shredded coconut
1/4 c pitted chopped dates (or raisins)

The first thing you need to do is shred your carrots. I just used a long cheese grater and 2 large carrots. Ice Cube would tell you to go ahead and put your back into it.
Mix your first six ingredients in a large bowl. I like to add in a little pumpkin pie spice too. Set aside. Grab another medium bowl and mix eggs, applesauce, oil and molasses, then stir in shredded carrots and vanilla. I just like the molasses because it adds a kinda brown sugar flavor. Blackstrap molasses is full vitriol for you whatnots as well. Add this mixture to large bowl with dry ingredients and mix until just combined. Add in your dates and coconut.


You can either use paper muffin liners or nonstick spray. I did both. I sprinkled a little coconut on some of them and it was delicious.


Cook at 375 degrees for 20-25 minutes. Endure the tummy grumbles from severe anticipation. There’s somethin’ special about baking with cinnamon…
The baking time also gives you an opportunity to play with your fridge magnets.


Beep! They’re all done. Cool on baking racks or do like I did and burn the hell outta our mouth because 20 minutes is long enough.