Ingredients:
- 2 overripe bananas
- 4 Tbsp butter melted
- 1/4 cup sugar
- 1 tsp vanilla
- 2 eggs
- 1/4 cup orange juice
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups flour, 1/4 cup reserved
- 1 tsp cinnamon
- 1 tsp ginger
- 1 cup blueberries
Instructions:
- Preheat oven to 350.
- In a mixing bowl, pour melted the butter. Mash in the bananas using a potato masher or wooden spoon. Stir in the sugar, vanilla, eggs and juice until well combined.
- Sprinkle the baking soda, baking powder and salt over the top, stir in. Mix in 1¼ cups of flour, cinnamon and ginger and then stir until combined. Batter will be lumpy.
- Toss the remaining ¼ cup flour with the blueberries and fold into the batter. Spray a jumbo muffin pan with cooking spray, or line with liners if desired. Use an ice cream scoop to fill the muffin cups ¾ full.
- Bake for 25-30 minutes, until a toothpick inserted comes out clean and the muffin tops are golden brown. Let cool slightly before removing from pan.
Countryside cooks 