Our summer break is over, so that means getting ready for the upcoming week. I whipped up these muffins thinking of those days that start with a breakfast-on-the-go. At The Foodies’ Kitchen we’ve found that Martha Stewart’s recipes are always reliable, so when we took a look at these Banana Blueberry Muffins, we knew it was a keeper.
A few years ago, I learned that to ripen bananas to make them sweeter, you can pop them in your preheating oven for 30 minutes and you have bananas ready to transform into banana bread. So, I did the same this time. I had perfect almost-unspotted bananas, so I pierced them with a fork and into the oven.
One of the things that I loved about this recipe, is that part of the flour that it asks for is whole wheat. This makes the muffin not too cakey nor dry. With the added blueberries, that you can replace with raspberries, strawberries or even blackberries, it’s the perfect breakfast to-go. If you want smaller bites, we recommend you baking the muffins in mini-muffin molds, adjusting the baking time to 20 minutes.