Blueberry Banana Walnut Muffins and a Banana Blueberry Smoothie

When I have bananas that are getting a little soft and spotty, I like to put them in one of two places. Sometimes I like to chop them up and freeze them, then throw them into the blender with all sorts of combinations of frozen fruit. Here is my latest frozen banana concoction (frozen blueberries, frozen banana, and soy milk):

The result is thick and creamy, like super healthy, delicious, raw ice cream. Frozen banana smoothies are also insanely good with peanut butter and chocolate.

Other times, I put them into muffins. I follow the recipe in How it all Vegan, combining 2 cups flour, 1/2 tsp salt, 3 tsp baking powder, 1/2 cup sugar (I like Florida Crystals), En-R-G egg replacer (equal to 2 eggs), 1/4 cup canola oil, 3/4 cup soy milk with 1 tsp apple cider vinegar added to it, and 1 1/2 cups of fruit or nuts. In this case, I added 1/2 cup chopped walnuts, 1/2 cup frozen organic blueberries, and 1/2 cup banana pieces.

After scooping the batter into a prepared cupcake/muffin tin with an ice cream scooper (I spray the little compartments with canola oil spray), I bake them at 350 degrees for about 35 minutes.I let them cool for about 5 minutes in the pan, then I take them out and let them rest a bit before eating them. They last for about 5 days, but are best straight out of the oven. Yum!