You can tell I’m back at uni…

When I can’t sleep at 5am on a Saturday morning so I get up and make muffins. This is why semester makes me fat.

Check out these bananas, I’ve been saving them in the fridge for baking because Ash requested I make banana bread/cake/anything, and overripe bananas are the best thing in cooking. They look awful don’t they! If your bananas get much past this point (mold, blackness, creepy-crawlies), peel them and freeze them in ziplock bags, and you can defrost them later to use in all manner of deliciousnesses (hells yes, I just made up a word!).

Banana and blueberry mini-muffins (makes 36 mini-muffins – probably 12 normal-sized)

I had to bake a second batch of 12 to use up the mix. If you’re using an ordinary 12-hole, 1/2 cup capacity muffin tin I think the mix would fit in one tray, and you would just need to adjust the cooking time accordingly. I would guess 20-25 minutes would work.

I only drizzled maple syrup on the second batch, and while it is a nice touch, if you like your muffins to be little two-bite healthy-tasting goodies, don’t bother. If you want them to be little two-bite indulgences, go right ahead.


  • 2 cups flour (whole wheat, spelt, or plain ol’ white)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • a few cracks of salt
  • 2 tsp cinnamon
  • 2 large overripe bananas
  • 3/4 cup soy milk (or pale creamy liquid of choice)
  • 2 tsp apple cider vinegar
  • 1/4 cup coconut oil (canola would be fine, or any vegetable oil)
  • 1 tsp vanilla extract
  • 1 cup blueberries (if frozen, don’t take them out of the freezer until you’re about to put them in, otherwise they’ll make your muffins go soggy)
  • maple syrup, optional


  1. Preheat oven to 180°C and line a 24-hole mini-muffin tin with papers.
  2. Sift dry ingredients into a bowl.
  3. Mash bananas, whisk in other wet ingredients with a fork, stir in blueberries.
  4. Fold wet into dry until just combined, drop heaped teaspoons into muffin holes and drizzle with a little maple syrup if you like.
  5. Bake for 10 minutes, or until a skewer comes out clean.

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