I have a lot of sympathy for moms who have to deal with the daily struggle of their own child's food related allergies. Son has given me a lot to think about because of his numerous allergies. I cannot take Son anywhere out to eat, and I must always think of his food before we leave the house. Vacations and other outings are constantly measured against what I can feed him, what he can eat, and how far we are from refrigeration and a kitchen. Unfortunately my son still can't eat muffins because of his wheat allergy but many other kids are able to as long as you eliminate egg and/or dairy. I decided to come up with this recipe after Son's friend CY discovered that he liked banana muffins, after his mom took the time to make them egg free. (Banana Muffins - Egg and Dairy Free)
These are moist, slightly tangy with the addition of blueberries, and again that very special texture which comes from using no eggs.
** Preparation tips
Bananas taste the best in baked goods when they are the worst looking for eating; black, mushy, squishy make for GREAT baked goods. If you can't bake when your banana is looking its worst, freeze it in a ziploc bag. When you are ready to bake, place it in the fridge to defrost over night and in the morning it will be defrosted and perfect.
If your child eats only part of a banana, cut off the eaten bit and stick the other portion into the fridge. You will save banana and as a bonus get some baking goods.
Measure out all dry ingredients the night before - sugar in one larger bowl, and the rest of the dry ingredients in a smaller bowl. Have your butter cut and measured in a bowl, ready to melt and your egg all ready to go. Paper liners in the muffin pan already all set up.
Blueberry Banana Muffins
1 1/2 cups of all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons oil (you can substitute 3/4 of a stick or 6 tablespoons of butter)
1/4 cup water
1 teaspoon pure vanilla extract
2/3 cups sugar
3 large ripe bananas
1 cup fresh blueberries, or frozen unthawed
1. Preheat oven to 350 degrees. Line cupcake/muffin pan with liners. In a medium bowl, measure out and mix together flour, baking soda, baking powder cinnamon and salt. Set aside.
2. In a large bowl, mash and squish bananas and sugar together. Add vanilla, oil and water. Mix well.
3. Add blueberries to the dry mixture. Toss until blueberries are well coated with flour mixture. Add dry blueberry mixture to the wet mixture. Use a VERY light hand to mix at this point. The more mixing you do the tougher the muffin so try not to over mix. You want everything well mixed together but not over mixed.
4. Divide batter equally in liners. Bake until golden brown, about 22-30 minutes.
5. Cool for 5 minutes in the pan. Then enjoy.