Mighty Monkey Muffins

Yum-o!  These muffins were modified from the Door to Door Organics website.  My son and I made them together.  I macerated the berries (tossed them w/ just a pinch of sugar), and then I tossed them w/ a bit of flour so the would float throughout the muffins.  We added carob chips to some of the muffins, and cut the wheat flour in half w/ almond flour.  That is what makes these muffins MIGHTY!

Ingredients:

fresh blueberries
2 medium extra-ripe bananas, peeled and mashed (we used frozen & thawed them)
2 eggs
½ tsp salt
½ tsp ground cinnamon
2 tsp baking powder

1 1/8 c Whole Wheat flour

1 1/8 c Almond Flour

1 tsp vanilla extract
1 stick of butter, melted
2/3 c brown sugar, packed (play w/ this amount the recipe wasn't clear so this is what we tried)

Directions:

Combine mashed bananas, eggs, sugar and butter until well blended. Stir in blueberries and vanilla extract. Combine flour, baking powder, cinnamon and salt. Slowly add flour mixture to banana-blueberry mixture. Spoon into muffin cups. Bake in 350 degree oven for 25-30 minutes or until golden brown. Let them cool for about 5 minutes in the pan, then serve while warm. This recipe makes 12 good sized muffins.

UPDATE:

  5 days after these muffins were baked the berries were STILL plump and juicy!!!