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| 3 | Ripe bananas; mashed |
| 1/2 Tasse | water |
| 1/3 Tasse | vegetable oil |
| 1 Tasse | Blueberries fresh or frozen |
| 1 gross | egg |
| 2 Tasse | flour |
| 1 Teelöffel | Baking soda |
| 2 1/4 Teelöffel | baking powder |
| 2 Teelöffel | cinnamon |
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1. In a large bowl mash bananas well, stir in water, oil and egg.
2. Mix in the flour, cinnamon, baking soda and powder and beat with a fork about 2 minutes. The batter is thick at first, but loosens as you beat it.
3. Gently fold in the blueberries.
4. Fill greased muffin tins 3/4 full and bake at 350 degrees for 20 minutes.
batter. I originally got this from a great sugar free cookbook, have since modified them a bit and make them almost every weekend. As these don't have preservatives you'll need to eat them within 4 days or so.
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