Blueberry & Banana Muffins

I will almost always make Banana Bread with Bananas that have turned a little brown (why won't children touch a banana that is a little brown??!!).  It is just not in me to throw them away.  You can put them in the freezer and save them for a later date, but if I do that, then I have BLACK bananas that are sitting on the counter top thawing, and THAT really freaks the kids out..not to mention I forget all about them.  So, this recipe is quick, and I use get to use the brown Bananas!!

These muffins can also be made into a bread.  I just find it easier to make the muffins for a quick and good breakfast!

My shadow in the kitchen started the recipe for this:

Blueberry & Banana Muffins:

4-5 ripe Bananas (mashed)
1 Stick of Butter (melted)
2 tsp. Vanilla
1C Sugar
2 Eggs (beaten)
2C Flour
1 1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Cinnamon
1/4 tsp. Nutmeg
1 pint Blueberries (or 1 1/2 C frozen)

Preheat the oven to 350.

Line a muffin tin with paper baking cups and set aside.  (Or if you would like to make 1 loaf, butter a loaf pan.)

In a large bowl or a stand mixer, combine the mashed Bananas with the Butter, Vanilla and Sugar.  Mix until all the ingredients are combined about 2 mins.  Add the eggs and mix for another min. In a separate bowl combine the dry ingredients (Flour, Baking Soda, Baking Powder, Cinnamon and Nutmeg).  I like to use a fork to combine and fluff.  Slowly add Flour mixture to the Banana mixture.  Stirring until just combined. Then slowly and gently mix the Blueberries in.  

Fill the muffin cups about 3/4 full and bake for 25 mins. or until light golden brown.  (The loaf would take about 55 mins or until a toothpick poked into the center comes out ALMOST clean.)  Your house will smell AMAZING!!

Allow muffins to cool on a rack for about 10 mins and store in an airtight container.