Only 4 Ingredients and 2 Are Blueberries AND Bananas? That’s What I’m Talkin’ About – Sign Me Up for a Dozen!
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Many things in life excite me but few more than the sight of a recipe with minimal ingredients. I want to rejoice, I want to shout it from the front porch and I want to go tell it on the mountain! Unfortunately, I live by the ocean on the east coast so there aren’t any mountains. Still, I love the minimal effort and the delicious results – it’s like magic. It’s almost like that show, I Dream of Jeannie and I wiggle my nose and POOF – amazing home-cooked food.
That’s how I felt when I whipped up these blueberry banana muffins in no time flat. I made them after the kids went to bed and then they woke up to a fun breakfast. My daughter liked that they were her favorite color – blue. My son warmed his up in the microwave and they devoured them just in time to run out the door and catch the bus. Then I grabbed a couple and my travel mug of coffee and was on my way, too! It doesn’t get more perfect.
Recipe and photo courtesy of Savvy Saving Couple.
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Quick Tip: These store well for up to a week and go great in lunches or for a quick breakfast on the go.