Bleeding Blueberry-Banana Muffins

by Alexandra

Honestly, I had no difficulty in deciding to call these gems “Blueberry-Banana Muffins” because in all actuality, that’s what they are. However, when I took them out of the oven and saw the gorgeous “bloody” blueberry syrup oozing from the muffin tops, well, my plans were changed to say in the least.

I’m not trying to scare you away with guts or gore by any means! That is the most beautiful, appetizing “blood” I have ever seen. Just saying…

In addition to being breathtakingly beautiful, these babies are made with 100% whole grain, no added sugars, and are packed with unbeatable flavor.

Begin with two mashed, exceptionally ripe bananas.

Mix in 3/4 cup buttermilk, 1 teaspoon of vanilla extract, 2 tablespoons unsweetened coconut flakes and 1 cup of rolled oats.

Stir in 1/4 cup of yogurt cheese and a large egg.

Stir in 1/2 teaspoon of baking soda and mix very well, then add 1/2 cup plus 1/3 cup of whole wheat pastry flour and 1 teaspoon of baking powder and mix until barely moistened.

Fold in 3/4 cup fresh blueberries and 1 tbs raisins

Spoon the batter into 12 paper-lined muffin cups and bake in a 375-degree oven for about 25 minutes.

Cool on wire cooling racks before serving. The result is delightful. This was pure "bloody" bliss.

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