- Flour: All-purpose flour is called for in this recipe, but you can opt for whole wheat flour if you prefer. While it will make the muffins slightly denser, it will also boost the protein and fiber content.
- Bananas: Ripe bananas are a must for their flavor, sweetness, and moisture-adding properties.
- Blueberries: These are the second key ingredient for that burst of fruity goodness. You can use fresh or frozen blueberries.
- Vanilla Extract: Enhances the overall flavor of the muffins.
- Sugar: Adds a touch of sweetness to complement the bananas.
- Butter: Ensures the muffins remain moist. While unsalted butter is recommended, both salted and unsalted work well.
- Egg: Provides structure and height to the muffins.
Additionally, you’ll need leavening agents (baking soda, baking powder, and salt) to ensure the muffins rise and turn out light and fluffy.
Dietary Adaptions
For dietary adaptations:
– To Make them Gluten-Free: Substitute all-purpose flour with a 1-to-1 gluten-free flour, such as Bob’s Red Mill.
– To Make them Dairy-Free: Replace butter with coconut oil.
– To Make them Vegan: Swap out the butter for coconut oil and use a “flax egg” in place of the egg.
