Last week before we left on our long weekend getaway, I made cupcakes once again for the Heart and Stroke foundation bake sale. The Big Bike Team that I was baking for previously had some money leftover from their funding for the first bake sale, and we thought why not use the extra money to raise even more money. Once again it was a success! I made a few new flavours this time, Oreo Cookies & Cream, Mint Chocolate Chip, and since it was so popular last time, Coconut Cream. Once again I was more than happy to help out, and I am very proud to be part of such a great cause that has affected my family, and many others.
I had hoped to make some banana bread as well, but had some time restraints and was only able to make the cupcakes. Though, I aimed for about 70, and ended up baking about 93 cupcakes. Cupcake calculations are difficult, oh well, the more the better! However, that meant I still had some very ripe bananas at home. I figured I had better use them up before we go away. I’m a fan of muffins, but I usually end up with stout muffins, instead of large fluffy overflowing muffins. I sort of threw this recipe together before jumping in the shower to get ready. I took a simple muffin recipe, and added a few more ingredients to it. They turned out great – moist, fluffy, overflowing. The way a muffin should be.
We brought them along for the road trip, 4.5 hours there, 5 hours home (traffic :S). They also served as part of the ‘breakfast buffet’ we had each morning, eggs, lots of fruit, toast, green smoothies, turkey sausages. Being on vacation usually warrants extra snacks and large breakfasts. Luckily the condo has a full kitchen so we brought up our food and were able to cook each meal at home. We actually didn’t eat out once. Not even for a coffee! haha. Adam tried to get A&W on the way home, but the 40+ people in line deterred him, so he had to rely on the second box of Cheez-It’s he brought.
You can really use any berry in these. We picked a TON of blackberries last year, and still have a huge zip-lock full in the freezer so I tossed them in. Raspberries, or blueberries would be delicious as well. Even strawberries. Perfect for a road trip, breakfast, snack, or picnic.
Blackberry, Oat & Banana Muffins
Adapted from Joy of Cooking 75th Anniversary Edition Banana Nut Muffins
Ingredients:
- 2-3 Very Ripe Bananas
- 1 Cup Berries of your choice, fresh or frozen
- 1 1/2 cups All Purpose Flour (can also use whole wheat)
- 1/2 cup, plus a little more whole rolled oats, or quick cooking oats
- 2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1 tsp. Cinnamon
- 1 large egg
- 3/4 cup packed Brown Sugar
- 1/3 cup Canola oil
Directions:
Pre-Heat oven at 375
- Whisk together in medium bowl, flour, baking powder, baking soda, and cinnamon.
- In another large bowl, combine egg, brown sugar, bananas and canola oil. Using a mixer, hand held or stand, mix together thoroughly until the banana is smooth.
- Switch to a wooden spoon, or spatula, and add the flour mixture to the wet ingredients until just combined, do not over mix. Last, fold in the berries and oats until just moistened. The batter should not look smooth at this point.
- Divide the batter between twelve medium muffin cups/liners, or a well greased muffin tin.
- Bake for 14-16 minutes, or until a toothpick inserted comes out clean.
These will keep 2-3 days, and can easily be frozen for a quick snack.
