going bananas

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So still can’t spill the beans (was hoping I’d be able to). I was actually really anxious and restless about the secret last night, so I decided to do a little therapy baking (yes, I consider baking therapy).

We had some blueberries and bananas that desperately needed to be used, so little baker Rachel I was! I made some delicious Blueberry Muffins! Please don’t mind the poor quality of the picture of the mix... I was having some issues with my camera and the lighting last night. After I started to bake the blueberry muffins, I decided that I needed a little more therapy. So I stayed up until 11:30PM baking banana muffins. The recipe called for pecans, but I’m a big fan of banana bread without any extra goodies!

The banana muffins are amazing. The recipe only yielded about a dozen each, so I was a bit bummed out. I definitely could go for more of the banana variety! BF sent me a text this morning telling me how much he enjoyed them! I love being domestic! It’s my new favorite hobby. 😉

Blueberry Muffn recipe:
Yeilds 8.
1 Cup of All Purpose Flour
1 Tbsp baking powder
Pinch of Salt
Generous 1/3 Cup of Soft Light Brown Sugar
1 Egg
3/4 Cup of Milk
3 Tbsp Vegetable Oil
2 tsp Ground Cinnamon
1 Cup of Fresh Blueberries

Preheat the oven to 375.
Line the muffin tin with paper cups.
Beat flour, baking powder, salt, sugar, egg, milk, vegetable oil and cinnamon until smooth.
Fold the blueberries into the mixture.
Fill the cupcake papers almost to the top.
Bake for 25 minutes.

Banana Muffin recipe:
Yields 8.
1 1/4 Cup of All Purpose Flour
1 1/2 tsp Baking Powder
1/4 Cup of Butter
1 Cup of Sugar
1 Egg
2 Tbsp of Banana juice (puree – Trader Joes)
3 Bananas, smooshed!
5 Tbsp Milk

Preheat the oven to 375.
Line the muffin tin with paper cups.
Sift the flour and the baking powder. Set aside.
Cream the butter and sugar with an electric mixer.
Add the egg and the banana juice. Beat until fluffy.
Smoosh the bananas (by hand, preferred) into the dry mix. Leave as chunky as you wish!
Mix the dry mix into the cream mix. Alternate the 5 Tbsp of milk in until smooth.
Fill the cupcake papers almost to the top.
Bake for 20-25 minutes.