blueberry banana oat muffins

It's Tuesday morning and I'm really wishing that it was more like Saturday morning - or even really Friday morning. We currently have a nor'easter and so the winds outside are insane. If there is an upside to this, it's raining so loudly that there is zero chance I'll forget my umbrella.

In a fit of wistful healthy-ness, I bought bananas last weekend at the grocery store. I'm not really a banana person but they were only 39 cents a pound. I really thought I might be responsible enough to eat them for breakfast - but I wasn't. So the aspirational breakfast bananas have morphed into banana muffins. I will absolutely eat banana muffins.

As punishment for not eating them sooner, I swapped in whole wheat flour - which is something I'm also not super fond of. My sister eats very healthy so I figured this would also make her happy. We often commute together in the morning. I can be seen eating a breakfast sandwich ... and she'll be eating an english muffin with quinoa coconut peanut butter.

End result? A banana breakfast muffin that is actually enjoyable. There is just enough sugar to make it tasty but not enough that it's terrible for you.

Here's how it goes.
  1. Combine the egg, bananas, sugar, and vanilla in a bowl. After it is well blended, you can add in the melted butter. Do not add it until it is cooled, so you don't accidentally make scrambled eggs.
  2. Combine all the dry ingredients in a bowl and then add to the banana mixture slowly. Once this mixture is combined well, you can fold in the blueberries. 
  3. Portion into muffin tins and bake at 350F. Cooking time will be based on what size muffin you use. I went with a slightly larger muffin tin and it was about 20 mins. Use your judgement.
  4. Enjoy!
Shopping List
1 cup wheat flour
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 ripe bananas mashed (you can just use a fork to mash)
3/4 cup granulated sugar
1 egg
1/3 cup melted butter
1/2 teaspoon vanilla
2/3 cup - 1 cup blueberries

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