blueberry banana oat muffins
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.
- 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.
- 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.
- 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.
- Enjoy!
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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