Banana Blueberry Oat Muffins (made with 100 whole grains and honey)

Inspired by a recent visit to wishfarms, I made this delicious

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9- by 5- by 3-inch loaf pan. Set aside. In a medium bowl, whisk together the flour, baking soda.

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Press pecans into unbaked pie shells. Bake at 350 degrees F (175 degrees C) until light brown. Slice bananas into cooled crusts. Cream sugar and cream cheese together. Add nondairy whipped topping to cream cheese mixture. Pour mixture over bananas in both pie pans. Top pies with blueberries. Chill at least 4 hours before serving, or freeze for.

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Banana Blueberry Oat Muffins (made with 100 whole grains and honey)

In a small chilled bowl, whip cream until stiff peaks form. In another small bowl, cream together cream cheese and powdered sugar. Fold in whipped cream. Spread pudding onto cooled crust. Layer with fresh banana slices that have been tossed in remaining 1 teaspoon lemon juice. Top with cream cheese layer, followed by blueberry sauce.

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Mix together flour, baking powder, baking soda, and salt. In the large mixing bowl or your stand mixture, cream together bananas, butter, and sugars until light and fluffy. Beat in the eggs one at a time. Then stir in the milk, lemon juice, and vanilla. Gradually beat in 2 1/2 flour mixture.

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Preheat oven to 350 degrees and spray a 9x5 loaf pan with baking spray. In a large bowl, whisk together bananas, oil, sugar, eggs, and vanilla until smooth. Whisk in sour cream until creamy and well combined. Sift together 1 cup flour, baking soda, and salt, whisking it until just combined.

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Preheat the oven to 350 degrees. Prepare a 9x5 bread pan with cooking spray. Combine the flour, baking powder, baking soda and salt. Set aside. In bowl for an electric mixer beat butter and sugar together until light and fluffy, about 2 minutes. Add eggs, milk and vanilla.

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Gather the ingredients. The Spruce Wats / Rachel Riesgraf. Preheat the oven to 350 F. Grease and flour the cake pan. The Spruce Wats / Rachel Riesgraf. Combine the flour, baking soda, and salt in a large bowl with a wire whisk. Set aside. The Spruce Wats / Rachel Riesgraf. Cream together the butter and sugar.

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Using a rubber spatula, spread the mixture evenly across the pie shell. Spreading cream cheese base. Slicing bananas and adding them to a bowl. Adding lemon juice to sliced bananas to keep them from turning brown. Next, add the sliced bananas on top of the cream cheese base until you have an even layer across the top.

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This helps speed up the time to make the cake. Cream the bananas and lemon zest with a stand mixer, hand mixer, or whisk. After the bananas are creamed. Add in the Applesauce, Milk, Yogurt, Eggs, and Vanilla. This is what makes this banana blueberry cake so tasty! After everything is mixed together add the box cake mix.

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In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated. Place blueberries in a medium bowl and sprinkle the remaining 2 tablespoons of flour on top.

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Add softened butter, honey and vanilla extract to the bowl of a stand mixer fitted with a paddle attachment (or use a mixing bowl with a hand mixer) and blend until combined and smooth, about 3 minutes. Add mashed bananas and Greek yogurt and blend. Add eggs, one at a time, blending until just combined.

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Make the batter: Add the 1 ½ cups flour, baking soda, cinnamon, and kosher salt to a bowl and mix. Mash the bananas in the bottom of a large bowl, enough for 1 ¼ cup. Whisk in the sugar, oil, eggs, and vanilla extract. Add to the bowl with the wet ingredients and stir together with a spoon.

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Preheat the oven and lightly grease and flour a 9×5 inch loaf pan. Set aside. In a large bowl whisk together the dry ingredients: flour, baking soda, salt, sugar and cinnamon. Set aside. In a large measuring cup or medium bowl lightly whisk the eggs until blended. Add the yogurt, vanilla and melted butter.

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Instructions. Preheat the oven to 325°F. Line a 9×13-inch pan with parchment paper, with enough paper that paper hangs over the two long sides. Grease lightly with baking spray or butter. In the bowl of a stand mixer (or in a large bowl with a handheld mixer) cream the butter with the sugars.

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Instructions. Preheat the oven to 350ºF. In a large bowl, combine blueberries, 2 tablespoon maple syrup, lemon juice and tapioca starch. Stir together until fully combined then transfer to a tart pan (or pie pan/baking pan). Using the same bowl, mash the banana until smooth, trying to remove as many lumps as possible.