Yummy Blueberry-Banana Muffins

Blueberry season is over, but I can't let go of one of my favorite fruits.

Last month I made a delicious blueberry-banana muffin, adapted from a recipe I found in a supermarket magazine to make it a little more Weight Watchers friendly.  It intrigued me because it used olive oil.

Here is the recipe I came up with:

Ingredients

2 large ripe bananas

1/2 cup maple syrup (dark, if you can find it)  note, the original recipe called for honey.  I used maple syrup as it has fewer WW points on my plan.

3/4 cup nonfat Greek yogurt

2 large eggs, at room temperature.  I used one duck egg and one medium chicken egg, because that's what I had.

1 tsp vanilla extract

1/4 cup olive oil (I suppose you could use another light oil)

1 1/2 cup white whole wheat flour

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 1/2 cup fresh blueberries (I suppose this could work with frozen, but I had fresh, which the original recipe called for.

Method

Preheat oven to 400 degrees F.  I used regular muffin pans which made (for me) 14 muffins.  I sprayed the muffin pan with nonstick spray.

1.  Peel and mash bananas.

2.  In bowl, whisk together wet ingredients:  maple syrup, yogurt, vanilla, oil. Add mashed bananas, combine.  Whisk in eggs, one at a time.  This is your wet mixture.

3.  In another, larger bowl, combine dry ingredients: flour, baking soda, baking powder, salt.  This is your dry mixture.

4. Slowly pour wet mixture into dry mixture.  Gently fold with spatula.  Gently fold in blueberries.  You want to be gentle; you do not want to develop the gluten in the flour. Do not overmix.

5. Fill each muffin well to the top with batter.

6.  Bake at 400 degrees F for about 18 minutes (maybe a minute or two less if your oven runs a little hot) or until a toothpick inserted into the center of muffin comes out clean.  Take from oven and place on a wire rack.  After a few minutes, you can remove from pan.

7.  Enjoy warm or at room temperature.

I'm sure one of the baking bloggers can come up with some suggestions to improve.  It was a tad too moist for my taste but it was delicious.

And, for my American readers, I hope you are able to enjoy the Labor Day weekend.