Imagine biting into a muffin that's not just a ordinary breakfast treat, but a flavor explosion that combines the comfort of ripe bananas, the burst of juicy blueberries, and the unexpected crunch of Honey Nut Cheerios. These aren't your grandma's boring muffins - this recipe is a game-changing breakfast sensation that will transform your morning routine and leave you craving more with every single bite!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup mashed bananas (about 2 bananas)
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries (fresh or frozen)
- 1 cup Honey Nut Cheerios, crushed
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher. Ensure there are minimal large chunks for even texture.
- Add sugar, vegetable oil, eggs, and vanilla extract to the mashed bananas. Whisk thoroughly until the mixture is well combined and slightly frothy.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt. This helps prevent lumps and ensures even distribution of leavening agents.
- Gently fold the dry ingredients into the wet banana mixture, stirring until just combined. Be careful not to overmix, as this can result in tough muffins.
- Carefully fold in the fresh or frozen blueberries, distributing them evenly throughout the batter.
- Crush the Honey Nut Cheerios into coarse crumbs using a rolling pin or food processor. Reserve some for topping.
- Fold half of the crushed Honey Nut Cheerios into the batter, reserving the rest for sprinkling on top.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Sprinkle the remaining crushed Honey Nut Cheerios on top of each muffin for added crunch and visual appeal.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days, or freeze for longer storage.
Tips
- • Use very ripe bananas for maximum natural sweetness and moisture • Don't overmix the batter - lumpy is good! Overmixing leads to tough, dense muffins • Make sure your baking soda is fresh to ensure proper rising • Let ingredients like eggs and milk come to room temperature before mixing for better incorporation • For extra moisture, you can substitute some vegetable oil with Greek yogurt • If using frozen blueberries, don't thaw them - add directly from freezer to prevent color bleeding • Check muffins a few minutes early - every oven is slightly different • Allow muffins to cool in the pan for 5 minutes before transferring to prevent breaking
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 11g
Saturated Fat: 2g
Cholesterol: 35mg
