Roasted Banana Blueberry Muffins

Happy Saturday Morning!!! We've got a awesome day planned. I have work, we have a three year old monster party, and to Nana's for the girls and night out for the adults! Yay! It's going to be a busy busy day. And Rose has been telling my she's hungry since she woke up. So I decided to make some banana blueberry muffins to get started. This is a first try for this recipe and I didn't have any ripe bananas. So I stole a banana roasting recipe from A Cozy Kitchen. Hope this works out. Keep your fingers crossed for me.

Things you'll need:

Ingredients

Roasted Banana recipe

2 large bananas
2 tsp of brown sugar
2 tsp cold butter cubed

Roasted Banana Blueberry Muffins

1 1/2 cups all purpose flour

1/2 cup sugar

1/4 cup quick bake oatmeal

2 teaspoons baking powder

1/2 teaspoon salt
1 cup mashed roasted banana and juice 

1/2 cup milk

1 large egg

2 teaspoons fresh lemon juice

1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries, unthawed (6 to 7 ounces)

What else you'll need:

A knife

Cookie sheet ( Lined with Al, optional)

2 Large bowls

whisk

spoon

fork

muffin pan

muffin liners (optional)

Instructions:

Roast the bananas first.

Preheat to 400F 

Line a cookie sheet with aluminum foil

Cut a silt in the banana skin. Open the skin and sprinkle 1 tsp of brown sugar on each banana

Cube 2 tsp of stick butter, split and place on top of the bananas

Roast the bananas for 15 minutes

Leave the oven at 400F

In the meantime, mix the dry ingredients on a large bowl.

Aerate with a whisk

Mash the roasted bananas with the juice in a large bowl

Add the 1/2 cup of milk ( I used whole milk, but you could use skim or soy)

Add large egg.

Add the lemon juice. If you're using a lemon for the lemon juice make sure not to get any seeds into the batter.



Mix in the dry ingredients

Make sure it is completely mixed.

Was the blueberries

Fold in the blueberries

Separate the better into the muffin pan

Bake for 20  minutes or until the muffins are done in the middle (Use a toothpick to check)

Remove from oven

Remove from muffin pan using a fork

Let the muffins cool 10 minutes on a cooling rack.

And done!

Note for next time, I think I will use an egg wash to brown the tops a little more.

They were pretty delicious.