Saturday, April 7, 2012

Banana Berry Muffins

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I'm embrace my weekend mornings. It's the time of the week I feel most relaxed, refreshed and ready to sit down to a breakfast or brunch. My usual breakfast meal of choice is an eggs benedict. They're my absolute favorite but today is an exception. I'm switching gears and dabbling on the sweet side of breakfast eats. These Banana Berry Muffins are a nice change and a delicious one at that. Fresh strawberries, blueberries and bananas are baked into a sweet, cake like muffin batter that's topped off with a cinnamon sugar topping. It's like having dessert for breakfast and since fresh fruit is involved, you know it's healthy!...


This month's Moms Crazy Cooking Challenge food blogging event is all about blueberry muffins... or muffins that involve blueberries. I've been having so much fun baking with a gluten free flour blend that finding a recipe to adapt was easier than I initially thought. I decided on this recipe because it allowed me to use up some leftover bananas and a handful of fresh berries. I don't recommend using frozen fruit in this recipe so definitely use fresh if at all possible. Also, whether you use all purpose flour of a gluten free flour blend, the results are delicious and a wonderful way to kick off the day...



Banana Berry Muffins
recipe inspired by My Kitchen Adventures

1 1/2 cups flour (or GF flour blend + 3/4 teaspoon xanthan gum)
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1 cup fresh strawberries, hulled and chopped
2
bananas, mashed

Topping:

1 tablespoon white sugar
1 tablespoon brown sugar
2 tablespoons flour (or GF flour blend)
2 tablespoons butter, softened
1/4
teaspoon
cinnamon

Preheat oven to 400ºF. Grease muffin cups or use muffin liners.

Combine flour, white sugar, salt and baking powder.

Place vegetable oil into a 1-cup measuring cup; add egg and enough milk to get 1 cup of liquid. Pour this into flour mixture and mix.

Add mashed banana, then fold in blueberries and strawberries; Fill muffin cups to top.

Combine the topping ingredients. Mix with fork until crumbly and sprinkle over muffins before baking.

Bake in preheated oven for 20-25 minutes, or until done. Cool on a wire rack and serve.


Please check out all these delicious blueberry muffins recipes made by all the food bloggers participating in 'Moms Crazy Cooking Challenge' this month! Don't forget to click on your favorite looking one  and cast your vote!

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