Banana Blueberry Muffin Cake and Hemp Recipe

Bananas: Ripe and mashed, they provide natural sweetness and moisture to the cake.

Blueberries: Fresh or frozen, they add bursts of juicy flavor throughout the muffins.

Hemp seeds: These add a nutty flavor and a boost of protein and omega-3 fatty acids.

Sugar: Adds sweetness to the muffins.

Vegetable oil: Keeps the muffins moist and tender.

Eggs: Provide structure and help bind the ingredients together.

Flour: The base of the muffin batter, giving it structure.

Baking soda: Helps the muffins rise and become fluffy.

Vanilla extract: Adds a rich, sweet flavor to the muffins.

Salt: Enhances the flavors of the other ingredients.

When folding in the blueberries and hemp seeds, be gentle to avoid breaking the blueberries. This will help keep the muffins moist and ensure that the blueberries are evenly distributed throughout the batter. Use a spatula and fold in a slow, sweeping motion from the bottom of the bowl to the top.

• ripe and mashed bananas - Substitute with applesauce: Applesauce provides a similar moisture and sweetness to the batter.

• fresh or frozen blueberries - Substitute with raspberries: Raspberries offer a similar tartness and can be used in the same quantity.

• hemp seeds - Substitute with chia seeds: Chia seeds provide a similar texture and nutritional profile.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture to the cake.

• vegetable oil - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a subtle flavor.

• beaten eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) work as a binding agent and are a good vegan alternative.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cake denser.

• baking soda - Substitute with baking powder: Use 3 teaspoon of baking powder for every 1 teaspoon of baking soda to achieve similar leavening.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile.

• salt - Substitute with sea salt: Sea salt offers a similar taste and can be used in the same quantity.

• Allow the banana blueberry muffin cake to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the muffins soggy.
• Place the cooled muffins in an airtight container. Line the bottom of the container with a paper towel, then place another paper towel on top of the muffins to absorb any excess moisture.
• Store the container at room temperature if you plan to consume the muffins within 2-3 days. For longer storage, place the container in the refrigerator, where they will keep for up to a week.
• To freeze, individually wrap each muffin in plastic wrap or aluminum foil. This helps to prevent freezer burn and keeps the muffins fresh.
• Place the wrapped muffins in a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of freshness.
• Store the muffins in the freezer for up to 3 months. When ready to enjoy, thaw them at room temperature or warm them in the microwave for 20-30 seconds.
• For an extra treat, reheat the muffins in a preheated oven at 350°F (175°C) for 5-10 minutes to regain that freshly baked texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the banana blueberry muffin cake on a baking sheet.
  3. Cover it loosely with aluminum foil to prevent it from drying out.
  4. Heat for about 10-15 minutes or until warmed through.
  5. Enjoy the muffin cake as if it were freshly baked!

• Microwave Method:

  1. Place a piece of the banana blueberry muffin cake on a microwave-safe plate.
  2. Cover it with a damp paper towel to retain moisture.
  3. Microwave on medium power for 20-30 seconds.
  4. Check if it's warm enough; if not, heat in 10-second intervals.
  5. Savor the quick and easy reheated treat!

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the muffin cake on the toaster oven tray.
  3. Heat for about 5-10 minutes, checking frequently to avoid overcooking.
  4. Relish the perfectly reheated banana blueberry muffin cake with a slight crisp!

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the banana blueberry muffin cake in a heatproof dish that fits inside the pot.
  3. Cover the pot and steam for about 5-7 minutes.
  4. Carefully remove and enjoy the moist and warm muffin cake.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the banana blueberry muffin cake in the air fryer basket.
  3. Heat for 3-5 minutes, checking halfway through to ensure it doesn't overcook.
  4. Delight in the evenly reheated muffin cake with a slight crisp on the outside!

• Oven: Preheat to 350°F (175°C) to bake the muffins to perfection.

• Muffin tin: Grease this to hold the batter and shape the muffins.

• Mixing bowl: Use this to combine the mashed bananas, sugar, and vegetable oil.

• Whisk: Whisk together the flour, baking soda, and salt in a separate bowl.

• Spatula: Stir the wet and dry ingredients together until just combined.

• Measuring cups: Measure out the ingredients accurately to ensure the right proportions.

• Measuring spoons: Measure smaller quantities like baking soda and vanilla extract.

• Toothpick: Insert into the center of the muffins to check if they are done.

• Wire rack: Cool the muffins completely after baking.

• Cooling rack: Let the muffins cool in the tin for 10 minutes before transferring them here.

• Fork: Mash the ripe bananas until smooth.

• Hand mixer: Optionally, use this to mix the wet ingredients more thoroughly.

• Spoon: Gently fold in the blueberries and hemp seeds into the batter.

Prepare ingredients in advance: Measure and prepare all ingredients like bananas, blueberries, and hemp seeds beforehand to streamline the process.

Use a food processor: Quickly mash the bananas and mix the wet ingredients using a food processor to save time.

Pre-mix dry ingredients: Combine flour, baking soda, and salt in a bowl the night before to speed up the baking process.

Line muffin tin: Use muffin liners instead of greasing the tin to save cleanup time.

Batch baking: Double the recipe and freeze extra muffins for a quick snack later.