BLUEBERRY BANANA LOAF/MUFFIN

What makes this muffin/loaf soft and moist is the mashed bananas. This doubles the nutritional value of this recipe, as blueberries are packed with vitamins, minerals and antioxidants, just as bananas. ​
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This muffin/loaf recipe is sure to make an awesome pair with your morning coffee, or even have it for snacks. Kids would love to have this in their lunch boxes for school!  You can make it even more amazing if you top it with extra blueberries and walnuts as they are rich in antioxidants and healthy fats. According to studies, walnuts improve brain function as well so why not add it to your baked goodies right?

​If you crave a sugar rush, top it with streusel which I did when I made Pumpkin Muffins. It was a hit! But whatever suits your tastebuds, you can add to this amazing recipe. 
What makes this muffin/loaf soft and moist is the mashed bananas. This doubles the nutritional value of this recipe, as blueberries are packed with vitamins, minerals and antioxidants, just like bananas. 
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This is one treat that everyone will be sure to enjoy. It's super easy to make. I hope you try this recipe and let me know if you like it. 
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BANANA MUFFINS/LOAF RECIPE

Ingredients:

• ​1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup evaporated milk
• 1/4 cup melted butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup mashed bananas
• 1 1/2 cups blueberries
• 1 tablespoon all-purpose flour for dredging
• Extra blueberries and walnuts for topping (optional) ​

VIDEO

Procedure:

• Preheat oven to 350°F/176°C. 
• In a bowl, mix all your dry ingredients with a wire whisk.
• Add wet ingredients to the same bowl, including your mashed bananas. Mix well and make sure all ingredients are well incorporated.
• Dredge your blueberries with 1 tablespoon of all-purpose flour to avoid them from sinking to the bottom of your batter. Fold the blueberries into your batter using a spatula. 
• Divide your batter equally into a 12- cup lined muffin pan. Top with blueberries and walnuts if desired.
• Place in oven and bake for 20 to 25 minutes. Test doneness with a toothpick. It should come out clean. 
• If you are using a loaf pan, grease your pan before pouring in your batter. Top with blueberries and walnuts if desired. Bake for 45 minutes to 1 hour. Do the toothpick test again. 
• Remove from the oven and allow to cool down for 5-10 minutes. Remove from the pan and transfer to a cooling rack. 
• Serve and enjoy! ​

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TIPS:

• Using an ice-cream scooper ensures a more evenly divided batter. 
• If making a loaf cake, tent with aluminum foil if the top browns too quickly.
• Do not use frozen blueberries for this recipe. It will stain your batter and will turn your muffins or loaf purple. 
• No fresh blueberries? Use blueberry pie filling in can and just put dollops on top, then swirl into batter with a knife. 
• Store muffins in an airtight container or zip lock plastic bag. Place a paper towel before lining your muffins in a single layer. Cover the top of muffins with another sheet of paper towel, then seal. This can keep muffins fresh for up to 4 days. 
• Do not refrigerate or your muffins will dry out. Room temperature is the way to go for maximum freshness. 
• Muffins that need refrigeration are those that include meat or cheese in its recipe. 

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PRINTABLE RECIPE

​Blueberry Banana Loaf or Muffin by Pinoy Cooking Recipes
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