Swirled blackberry sage banana muffins. Aren't they pretty? The name even sounds pretty....blackberry sage. These were inspired by a favorite tea of mine, the (you guessed it) Blackberry Sage flavor of Republic of Tea. I used to go on afternoon tea runs with a friend of mine when we used to work together, and the people at the place we visited would make any tea iced. We tried them all - but the blackberry sage remained my favorite.
A few weekends ago, a spree at Haymarket landed me three containers of blackberries. I was pondering what to do with them on the ride home. I continued to ponder as I washed them and put them in the fridge. And then, it hit me. Of course. It had to be something with sage. So I pulled out one of my favorite recipes for banana bread and reshaped it into delicious sweet-savory muffins.
These rocked. If you're a sage fan, give these a try - it really brings the flavor of the berries to the forefront without crowding them. I had a hard time refraining from eating all of them in one sitting, but I kept it together and ate a respectable number (only two, I swear) and saved the rest to share with friends.
Swirled Blackberry Sage Banana Muffins
Makes about 16 - 18 muffins
1/4 cup olive oil
1/4 cup applesauce
1 cup sugar
3 ripe bananas
1.5 tsp. vanilla extract
2/3 cup sorghum flour
2/3 cup brown rice flour
1/3 cup potato starch
1/3 cup tapioca starch
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 - 2 tbsp. ground dried sage, depending on your own taste (I used 2 tbsp.)
1 cup blackberries, either chopped into small chunks and stirred in, or pureed and swirled on top of each muffin
Preheat the oven to 350 F. Line two muffin trays with 18 paper liners or spray with cooking spray.
Combine the wet ingredients together and stir well. In a separate bowl, combine the flours, baking powder, baking soda, salt, and sage and sift together. Add to the wet ingredients and mix well.
Now you have two choices - you can either add chunks of blackberries to your muffins, or you can puree the blackberries and swirl them in. I swirled, but I can't say it would be a bad idea at all to swirl AND add whole chunks. But do what you feel is right for your muffins. If you're adding chunks, chop up the berries and add them to the batter, stir lightly, and then spoon even amounts into the paper liners.
If you're swirling, puree the blackberries in a food processor. If desired, push the mixture through a sieve to get the seeds out (but it's not really necessary). Add about 1 tbsp. of blackberry puree to each muffin and swirl around in the batter using a knife or fork. If desired, sprinkle the top of each muffin with a little more dried sage.
Bake for 15 - 20 minutes, or just until they are slightly browned and spring back when you push down on them. Remove from the oven and let sit in the hot pan for another 2 - 3 minutes until they firm up, then remove them carefully and place on a wire rack to cool. Serve warm or cold - they are delicious either way! Store leftovers in the fridge until ready to serve.