You will notice this recipe does not contain any egg, so is suitable for those who are allergic to eggs, vegans, or those days you don’t have any eggs left in the carton. Personally, it was an experiment of mine out of curiosity, just to see how it would turn out without egg, and it seems just fine. Surprise! Muffins don’t need an egg! Although this is more of a muffin recipe, I like to bake it in a pie pan sometimes because it’s quicker to fill, and easier to wash. The center also seems to be moister when baked this way. You could also use an 8 x 8 or 9 x 9 pan, or a loaf pan. The sugar content is at a modest 1/3 cup. With the natural sweetness of the fruit, this seemed adequate, although whole wheat has a stronger taste of grain than white flour, and you may like it sweeter. Perhaps try some honey or applesauce? If you like to avoid milk products, as well, a fruit juice could easily be substituted for the buttermilk, though you may want to add a tsp of baking powder if you did so to compensate for the lack of acid to react with the baking soda.

whwhbananablue

Whole Wheat Blueberry Banana Muffin Pie

1 1/2 cups whole wheat flour
1/3 cup sugar
1/2 tsp baking soda
1/2 tsp salt

1/3 cup oil
1 cup buttermilk
1 cup blueberries
1 banana, sliced lengthwise and then into chunks

Stir together flour, sugar, baking powder and salt. Form a well. Add in oil, buttermilk, blueberries and banana chunks. Stir gently just until combined. Fill greased muffin cups, pie pan, or similar. Bake at 350*F for about 20 minutes for muffins, 25 minutes or so for larger dish. When done, tops will spring back when lightly pressed and a toothpick inserted in the center will come clean. Don’t overbake.