These muffins are a super yummy way to kick start your day. And, as the name implies, they're healthy, too!
Just beware: If you give them to your kiddos, be prepared to change many diapers! JD ate one for breakfast, and we had to change FOUR diapers that day. Lots and lots of fiber!
The original recipe comes from Everyday Food. It calls for using wheat germ, but I used oat bran instead, so that's what I've listed in my version. Use what you have on hand or can find easily at your grocery store.
Healthy Blueberry-Banana Muffins
1 cup whole-wheat flour
3/4 cup all-purpose flour
1/4 cup oat bran
1 tsp. baking soda
1/2 tsp. salt
1/2 cup MSPI-friendly margarine, room temperature
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 large eggs
2 ripe bananas
1/3 cup MSPI-friendly milk substitute
1 tsp. vanilla extract
1 cup fresh or frozen blueberries
Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, oat bran, baking soda and salt.
In a large bowl, beat margarine and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk substitute and vanilla. With mixer on low, alternately add flour mixture and banana mixture to margarine mixture, beginning and ending with flour mixture; mix just until combined. Fold in blueberries.
Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.
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