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Banana Blueberry Muffins

Banana Blueberry Muffins from your Food Storage

Banana Chips are not just a snack. This great food storage item can also be used in recipes that call for bananas. However, there are a few details of which you should be aware. Banana chips are dehydrated and coated with oil (usually coconut oil) and sugar. This makes them crisp and yummy to snack on, but makes rehydrating them a bit of a challenge. Soaking in cold water doesn’t yield great results. However, by using hot water to rehydrate them they become soft and rehydrate quite nicely. They are then ready to be added into muffins, breads, pancakes, waffles and other baked foods. For a nice cruncy variation you can add chopped pieces of Banana Chips in dry to your recipe.

Banana Chips rehydrated in hot water

Here is a great way to use banana chips and freeze dried blueberries from your food storage in muffins:

Banana Blueberry Muffins
1 cup Natural White Flour
1 cup Prairie Gold Whole Wheat Flour
1 cup Sugar
2 tsp Rumford Baking Powder
1/2 tsp Real Salt
1/2 cup rehydrated Country Cream Instant Milk or other rehydrated powdered milk
1/2 cup Red Feather Pure Creamery Canned Butter (melted)
1 reconstituted egg (or fresh egg lightly beaten)
1 tsp of vanilla
1 cup rehydrated Freeze Dried Bluberries (or fresh or frozen blueberries)
1 cup rehydrated Banana Chips (chopped in food chopper)

Rehydrate banana chips and blueberries. Mix dry ingredients. Add Milk, butter, egg and vanilla. Mix until just moistened. Add blueberries and chopped bananas. Bake at 400 degrees for 20-25 minutes. Makes about 18 muffins.

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