I haven't found the answer to this eternal question yet: how many irregularly shaped muffins does it take to erase the memory of a really bad day at work? But I am getting closer.
After (unsuccessfully) chasing my cat around the living room with an overgrown zucchini-- (Me: "Come on Simone, it's a photo-op! You love having your picture taken! And! The zucchini is bigger than you!" Cat: "For the love of all things normal, please stop that, Mommy. I will not submit to your absurd still-life idea. I am insulted that you think that a picture of me would be enhanced by the presence of a huge, probably tasteless squash. Unbelievable.")-- I was too dejected to even use the zucchini in the muffins.
So blueberry banana, it was. I used very ripe bananas that I had previously stashed in the freezer, as well as a handful of fresh blueberries I had frozen as well. I thawed them out, and they were ready to go. This recipe is based loosely on Mark Bittman's basic muffin recipe, although I made quite a few changes.
Blueberry Banana Muffins
1c whole wheat flour
1c white flour
1/4 c sugar
3 TB baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp clove
1/2 tsp ginger
1/2 c soy milk
3 TB canola oil
3 very ripe bananas
1 c blueberries
Preheat oven to 400. Spray a 12 muffin tray with cooking spray. Set aside.
Combine all dry ingredients in a bowl (through allspice). Set aside. Combine all wet ingredients, except blueberries, in a separate bowl. Make a well in the dry ingredient bowl, and pour in the wet ingredients.
Mix gently with a wooden spoon, stopping when ingredients are combined. Add more soy milk if needed. Batter should be thick, lumpy and moist. Carefully fold in blueberries.
Spoon mixture into muffin tray. Bake for about 20-25 minutes. Check muffins for doneness with a wooden toothpick. Makes 12.