Banana Blueberry Muffins with Lavender Recipe - Allrecipes.com
Banana Blueberry Muffins with Lavender Recipe
  • READY IN 40 mins

Banana Blueberry Muffins with Lavender

Recipe by  

"These muffins are some of the best I've ever tasted. The lavender gives the flavor a slightly fresher taste, bringing out the vibrancy of the blueberries. You've got to try it! Serve warm with soft butter, if desired."

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Ingredients Edit and Save

Original recipe makes 1 dozen muffins Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with cooking spray.
  2. Combine all-purpose flour, whole-wheat flour, sugar, baking powder, lavender, and salt together in a bowl. Mix bananas, milk, canola oil, and egg together in a separate bowl. Add banana mixture to flour mixture; stir until just combined. Fold in blueberries. Spoon batter into prepared muffin tin.
  3. Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Cool muffins in tin for 5 minutes before transferring to a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Jan 06, 2013

These are INCREDIBLE. They made my house smell like lavender while they were baking! I'll be hinting that I want for these for my Mother's Day breakfast........The muffin cups will be almost full, but don't let that scare you--the recipe is perfect, instructions are perfect, just make sure you like lavender if you make these. The taste is not overpowering, but you can tell that it's there (and I love it!). Thank you for sharing such a delightful recipe!!

 
Most Helpful Critical Review
Jul 16, 2014

These were moist, and the texture was good. I like lavender, blueberries and bananas, but the flavors combined were just a bit off. I think it's just a personal preference, nothing wrong with the recipe.

 

21 Ratings

Jan 30, 2013

We absolutely LOVED these muffins! They have everything in them we like; Blueberries, bananas and just a hint of lavendar. And, yet they are not dense and heavy. I made them per the recipe with no changes, except my blueberries were from my freezer and I added them frozen. Also, I used a corn oil/canola oil blend. I will make again for sure! This recipe is a keeper.

 
Oct 14, 2012

I made this true to the recipe and they are perfect. Very moist with just the right amount of lavender. My 4 little girls love them!

 
Feb 22, 2013

These are so moist and yummy! I only made a couple of changes, reduced sugar to 3/4 cup, substituted applesauce for oil and upped the blueberries to 1 1/2 cups!! Thank you for sharing this amazing recipe! I also used frozen berries and thawed bananas that I had previously frozen for smoothies. ~Linda from Cedar Hills, Ut~

 
Apr 01, 2014

Wishing I had more overripe bananas to use! These are absolutely delicious! I varied the recipe only slightly: 1) Used 3/4 cup of sugar instead of 1 cup since the fruit adds plenty of sweetness, 2) Subbed out 1/2 the oil and used unsweetened applesauce instead, 3) added a tiny dash of vanilla. These muffins did not have a strong banana flavor, so if you're looking for that you may need to adjust the quantity of banana. I prefer it with only mild banana flavor though, and thought the blueberry and lavender added such a nice, fresh touch.

 
May 05, 2013

OH. MY. GOSH. I am not normally a muffin person, but WOW. I will make these again, and again, and again. I used 2 tsp. lavender flowers. While using frozen blueberries is ok, use fresh if they are in season - it's worth it! I also used 2% milk. Make sure your bananas are beginning to brown, and use 2-3 regular-sized or 2 very large.

 
Jul 14, 2014

I didn't add lavender. I was looking for a good banana blueberry muffin recipe and decided to try this one despite the call for lavender, which I didn't have. My boyfriend eats two at a time. My kids ate 'em. They were good and I liked them. I didn't think they were very moist and thought they were pretty dense. But I also just realized that I doubled the recipe and didn't double the banana count. :/ Although, I thought the banana flavor was strong enough using two bananas. I cook, but don't bake enough to know whether or not that would've affected the moisture and density.

 

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Nutrition

  • Calories
  • 204 kcal
  • 10%
  • Carbohydrates
  • 37.1 g
  • 12%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 142 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Suzanne Hale
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