This is another recipe from Giada. Her recipe was for a loaf of bread but since we are in the process of packing to move all I could find was the muffin tin so that’s what I used. I’ve never heard of or tasted blueberries and bananas together. It was such a yummy combination and the muffins aren’t too sweet which is nice since I can’t stop eating them!
To get started place an oven rack in the center of the oven. Preheat the oven to 350°F. Line a 12 count muffin tin with cupcake liners, set aside.In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and nutmeg.
In a large bowl, beat the sugar, oil, eggs and vanilla until blended. Add the dry ingredients and stir just until blended. Stir in the bananas and blueberries.
Pour the batter into the prepared muffin tin.* Bake until a cake tester inserted in the center of a muffin comes out clean, 18-20 minutes. Cool for 5 minutes then remove the muffins from the pan and cool on a wire rack.
* I ended using a 1/4c to fill the muffin tin, one 1/4c per muffin worked well.
1.5cup all-purpose flour
1tsp baking soda
1tsp fine salt
1/2tsp baking powder
1/2tsp ground cinnamon
1/2tsp freshly grated nutmeg
1/2cup vegetable oil
2 large eggs, beaten
2tsp vanilla extract
2 ripe bananas, peeled and coarsely mashed to yield about 3/4 cup of mashed banana
1cup (about 4oz) fresh blueberries