Since I’m a slow starter in the morning, I love to have baked goods on hand. (For me, it’s easiest to bulk cook a bunch of things at once, freeze, and then take out as needed.) Muffins are always a big hit around my house, and I love experimenting with any kind of muffin recipe.

This one for Blueberry Banana is absolutely delicious! They are very moist and not insanely sweet like certain versions. Most of the ingredients should be in your kitchen already and interestingly enough, they require no eggs—perfect for anyone with allergies.

To make Blueberry Banana Muffins, you will need:

*  2 cups flour  (White is more cake-like but whole wheat is healthier.)

*  1 tsp. baking powder

*  1 1/2 tsp. baking soda

*  1/4 tsp. salt

*  1 cup mashed bananas

*  1/2 cup honey  (Maple syrup could also be used.)

*  6 tbs. vegetable oil

*  1 tsp. vanilla extract

*  1/4 tsp. lemon extract 

*  1/2 cup water

*  1/2 cup blueberries  (I used frozen.)

Heat oven to 375 degrees. In a large bowl, combine flour, baking powder, baking soda, and salt. Combine remaining ingredients, except berries. Pour this into flour mixture and stir until combined. (Do not stir any longer, or they will be tough.) Add berries and stir to distribute them throughout the batter. Spoon the batter into greased muffin tins, filling 2/3 full. Bake for about 20 minutes. Makes 12 muffins.

A dozen muffins is a good amount to start with. If I make this recipe again—and I plan to—I would definitely double it. Not only are they good for breakfast, they make a nice snack or lunch box addition.