Thursday, June 3, 2010

Whole Grain Banana Blueberry Muffins

I had to go buy a muffin pan just for this recipe, but it's a FABULOUS muffin recipe. Not too difficult either. I started with a recipe from Green Lite Bites (a healthy food blog I love and highly recommend) then added blueberries and made a few other changes like including oats. They are divine.

Whole Grain Banana Blueberry Muffins


2 c whole wheat flour
1/2 c quick oats
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/4 c. brown sugar
4 egg whites
2 large over-ripe bananas
1 c low fat vanilla yogurt
2 tbsps honey
1/2 c apple sauce
1 tsp almond extract
1 1/2 c fresh (or frozen) blueberries
1 tbsp whole wheat flour (extra or separate than from above)
2 tbsps quick oats (extra or separate than from above)


Preheat the oven to 375 degrees. Mix the 2 cups flour, 1/2 cup oats, baking soda, baking powder, and salt into a mixing bowl. Set aside.

In a separate, larger bowl, mash up the bananas with a fork until they are a paste. Add the egg whites, yogurt, honey, molasses, applesauce, brown sugar, and almond extract. Whisk together until well blended.

Pour the dry mixture slowly into the wet mixture. Don't over mix.

Put blueberries into a small bowl. (If you are using frozen berries, DO NOT THAW.) Mix the berries in the extra tbsp of flour, covering them completely. Gently add the berries to the batter and fold in with a spatula. Do not mix heavily. This keeps the berries from turning the batter blue.

Spray a 12 muffin pan with non-stick cooking spray. Evenly distribute the batter into the muffing tin cups. The batter should be level with the pan. Sprinkle the tops with the extra 2 tbsp of quick oats. Bake for 18 to 20 min. Enjoy!

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