Lemon, Banana, Blueberry Muffins

Who doesn't love a warm yummy muffin?  They are perfect for a quick snack on the go!

These tasty lemon, banana, blueberry are the perfect blend of sweet bananas, berries and have a citrus zing!  

I am so happy with how quick and easy they were to make and whoa!! super moist too!

I am always looking for ways to reduce waste in my kitchen and have swapped most things to reusable where I can and these  reusable silicone muffin liners are perfect!  I also like the because they are easy to grab as they have little tabs and they are so easy to clean which is always a bonus!

Did you know that blueberries contain one of the highest antioxidant levels among all the fruits and vegetables?  It's true!!  Remember antioxidants can reduce the risk of many diseases and they literally scavenge free radicals from the body cells and can prevent and reduce the damage caused by oxidation!

For all my ladies dealing with hormonal issues- blueberries can also help regulate blood sugar!!  

I added the juice of a lemon and its zest because well they work so well with blueberries and gives the muffins such a fresh taste!

Nothing can beat a fresh homemade muffin.  I make muffins every week for my family and I love getting creative.  I also love being in control of the ingredients!!

You are going to need the following ingredients to make these delicious muffins-

3 large overripe bananas

1 large egg- beaten

1/3 cup butter-melted

3/4 cup sugar or 1/2 cup of raw honey

1 large lemon- juice and zest

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups All purpose Flour

1 cup blueberries

Let's look at the step by step instructions-

First you need to preheat oven to 350 degrees and prep your muffin tin by greasing it OR use these reusable silicone muffin liners.

Mash your bananas with a fork in a medium bowl

Combine mashed bananas, melted butter, and beaten egg.

Add the sugar or sugar substitute, lemon (juice and zest), baking soda, baking powder and salt.

Mix well and then add the flour and mix just enough to incorporate into the wet mixture.

Coat the blueberries with 1 tablespoon of flour.  Once they are well coated gently fold them into the batter.

Next you want to fill muffin liners to about 2/3 full- I use this scoop and it works perfectly at keep the muffins the same size.

Bake for 20-25 minutes until a toothpick inserted comes out clean!

Remove from oven and allow to cool 2-3 minutes in the pan before transferring to a wire cooling rack!

Enjoy!  If you try them please tag me on social media to let me know how you liked them or comment below!