Shot 1 : Finely chop 2 ripe bananas into a large bowl. Add 1/4 cup brown sugar and 2 tsp. cinnamon and mix with a large spoon to incorporate. With a potato masher, mash it together until banana pieces are very small.
Mix in 1 large egg. Mix well. Add 1/3 cup extra light tasting olive oil & blend. Add 3/4 cup of buttermilk or plain yogurt. Add 2 tsp. of vanilla and 1/3 – 1/2 cup of chopped nuts (almonds, walnuts , pecans or a mixture of all ) Mix all until well blended. Then fold in 2 cups of frozen wild blueberries.
Mix in 1 large egg. Mix well. Add 1/3 cup extra light tasting olive oil & blend. Add 3/4 cup of buttermilk or plain yogurt. Add 2 tsp. of vanilla and 1/3 – 1/2 cup of chopped nuts (almonds, walnuts , pecans or a mixture of all ) Mix all until well blended. Then fold in 2 cups of frozen wild blueberries.
In a separate bowl:
Mix together 3/4 cup rolled oats, 3/4 cup whole wheat flour , 1/2 cup all purpose flour (can use all whole wheat if you wish) , 1/4 cup hemp seed, 2 tsp. baking powder, 1 tsp. baking soda, 1/4 tsp. salt and 2 tsp. cinnamon. Mix well,
Add 1/2 cup raisins. Mix again. (I add raisins to the flour mixture to coat them, it prevents them from settling at the bottom of the muffin batter).
Shot 2:Add the contents of the dry ingredient bowl to the bowl of banana mixture & blend together well with a large mixing spoon. **** Note : If ,like me, you love dark chocolate then fold in approx. 1/3 cup dark chocolate chips after folding in blueberries . I generally just make a few with chocolate chips ...just fill as many muffin tins as you like with original batter and add then chocolate chips to remaining batter ..... I love eating muffins warm with the melting chocolate oozing inside....Mmmm good !!.
Shot 3: Line 12 muffin tins with paper muffin cups. Fill muffin cups to the top. Bake in a preheated 375 F degree oven for approx. 20 minutes.
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