When we got married I tried to bake some banana muffins. They were awful. I would describe them as banana flavoured hockey pucks and sadness. My mother in law shared with me her banana muffin recipe and promised that they would be perfect every single time. And they were.
Fast forward six years and one child with food allergies, my perfect every time banana muffins were not safe. I adapted my mother in laws recipe in order to make a muffin all of us could enjoy as well as calm my fears of an allergic reaction. All I needed to was scrap the banana and eggs!
What you will need:
1 cup sugar
1/2 cup vegetable oil
1 1/2 cups of unsweetened apple sauce (replaces banana and eggs)
3 tbsp sour cream or greek yogurt
1 tsp baking soda
1 cup of fresh blueberries
2 cups all purpose flour
Preheat the oven at 400 degrees.
In a large bowl mix together sugar and oil.
Add splash of vanilla and apple sauce and mix well.
In a small bowl mix together the yogurt and baking soda. Let sit for a few minutes. This will make a fluffy cream.
Add cream and blueberries to bowl and gently mix.
Add flour, one cup at a time and mix until just combined. Don’t over mix! My mother in law said over mixing is the only way to ruin them!
Add the batter into a well greased muffin pan. I used cooking spray to grease it well.
Then in a last minute addition, sprinkle cinnamon sugar all over it. For the kids!
Bake for 20 minutes at 400 degrees. Check with a toothpick to be sure.
I am really happy how they turned out for my first crack at adapting a family recipe for allergies. They weren’t too dense and they were sweet and SAFE! Our little guy loved them and ended up eating 3 in a row!