I absolutely love to bake. I bake all the time, and while I repeat recipes over and over again, I have a terrible time sticking with a recipe as written, and I'm always trying to make things more delicious, a little bit healthier, and otherwise just trying to have fun with food. Over the years, I've ended up with quite a few "custom" recipes that I love to make again and again. So each Friday, I'm going to post one of my home-made, tested and tried recipes for you to try, too.

This week it was sweet, sticky banana muffins with juicy blueberries. These I made with mostly white flour, and only a bit of whole wheat to soak up the stickiness but you could experiment with more whole wheat if it appeals. The flax adds some good bulk and the millet gives it great crunch. You'll notice that for now, all of my recipes are going to be dairy-free, as Maeve has a milk protein allergy. Certainly dairy milk could be easily used in place of the soy milk.

Banana Blueberry Muffins

Mix in a big bowl:

1 1/2 cup all purpose flour
1/4 cup whole wheat flour
1/4 c ground flax seed
1/3 c. millet
3/4 cup sugar
2 t baking powder
1 t salt

Take a measuring cup and put in:

1/3 cup of oil
1 egg
Then add soy milk until it gets up to 1 cup

Mix this all up, and then add...

2/3 cup mashed banana
1 1/2 cups fresh blueberries

Bake them at 375 for about 20, maybe 25 minutes. Till they're puffy and lovely and tan and spring back when you poke the top.

(you can tell I'm an exact scientist)



  1. Those muffins sound delicious...only I don't know how long and at what temperature to bake them! And I lack the baking intuition to wing it...

  2. Sorry, Lauren, and thanks for calling me on that! I've edited the post to include the bake time/temp. I hope you try them!