A moist, small batch of breakfast muffins.
- 2 very ripe bananas, mashed
- ½ cup white sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup all-purpose flour
- ½ cup whole wheat pastry flour
- 1 ½ teaspoons egg replacer (dry)
- 2 tablespoons water
- ½ cup blueberries
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl combine mashed bananas, sugar, baking powder, salt and flours; mix until smooth. In a small bowl or cup combine egg replacer and water; stir into banana mixture. Fold in blueberries.
Spoon batter evenly, about 1/4 cup each, into muffin cups.
Bake in preheated oven for 20 to 25 minutes, or until golden brown.
Prep time: 5 mins / Cooking time: 25 mins / Total time: 30 mins
Serving: 6 / Yield: 6 servings