The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. If you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.
In an effort to pretend I live a relaxing cottage-core lifestyle, sometimes I like to take a study break and bake some delicious goods on a rainy Sunday afternoon. This recipe is adapted from Eating Well by Jim Romnoff.  It uses those brown ol’ bananas sitting in the bottom of your freezer and the rest of those blueberries you swore you were going to eat this time but are going soft in your fridge. Turn them into a yummy treat or a breakfast on-the-go!
https://www.eatingwell.com/recipe/252968/banana-blueberry-muffins/
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Ingredients:
¾ cup buttermilk
¾ cup packed brown sugar
¼ cup melted coconut oil
3 ripe bananas mashed
2 large eggs
2 ¼ cups whole wheat flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
1 tsp salt
1 – 1 ½ cups of fresh or frozen blueberriesÂ
Method:Â
- Preheat your oven to 400 degrees. Coat muffin tin with non-stick spray or muffin liners.Â
- Whisk buttermilk, brown sugar, oil, and eggs in a large bowl. Stir in mashed bananas.Â
- Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.Â
- Fold the dry ingredients into the wet mixture and stir until just combined.Â
- Fold in the blueberries, careful to not over mix.Â
- Divide evenly into 12 muffin cups, fill to the top.Â
- Bake for about 20-25 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean. Cool in the pan and transfer to a wire rack for at least 5 more minutes before serving.Â
- Enjoy!
