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Blueberry Banana Breakfast Muffins

Each muffin has 1/4 of a banana and some anti-oxident rich blueberries. I'm always looking for something to take on the road for busy mornings, so I triple this recipe and freeze the extras for when we need them. I found myself eating them as snacks because they are so good. I'm especially happy that these healthy muffins have a nice, moist texture without needing any saturated fat.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Ingredients Method Notes

Ingredients
  

  • 3 banana(s) mashed 1 1/2 c.; brown is best
  • 1/2 cup(s) milk or coconut milk
  • 1 egg(s)
  • 2 tbsp olive oil or coconut, or grapeseed oil
  • 3 tbsp butter
  • 1/2 cup(s) sugar turbinado if available
  • 1 1/2 cup(s) whole wheat flour choose pastry flour if available
  • 1/4 cup(s) oat bran
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cup(s) blueberries fresh or frozen

Method
 

  1. Preheat oven to 400 degrees and grease 12 cup muffin tin.
  2. Mix together the bananas, milk, egg, olive oil, lemon juice and sugar.
  3. Sprinkle all dry ingredients on top and mix just until combined. Fold in blueberries with large spoon.
  4. Divide batter among muffin cups and bake for 20 minutes, or until toothpick inserted in center comes out clean.
  5. Remove muffins with a fork and cool on wire rack for at least 10 minutes before eating.

Notes

Adapted from Bon Appetit, August 2005