These "Blueberry Banana Muffins" were a hit for breakfast this morning.
Warm, right out of the oven and slathered with a little butter....yea, it took
a little will power to stop at one.
They're actually fairly healthy for you too. I used 1/2 white flour and 1/2 wheat with some oatmeal thrown in for good measure, and the oil I used was coconut. I used full fat yogurt and milk but you could easily substitute non-fat for both.
Blueberry Banana Muffins
Makes 12 muffins
1 cup white flour
1 cup wheat flour
1/2 cup oatmeal, quick
1 tsp baking soda
1/2 tsp cinnamon, rounded
1/4 tsp salt
1/4 cup coconut oil
1/4 cup honey
1/2 cup dark brown sugar
1 cup bananas, mashed (2 large)
1/4 cup greek yogurt
1 large egg, beaten
3/4 cup milk
1 1/4 cup fresh or frozen blueberries (do not thaw)
Preheat oven to 325*. Spray muffin pan with nonstick spray.
In a large bowl, mix together flours, oatmeal, soda, cinnamon and salt.
In another bowl, combine oil, honey, brown sugar, bananas, yogurt and egg.
Add wet ingredients into dry; stir gently until just combined. Add in milk and stir gently until milk is incorporated. Don't over mix. Gently fold in blueberries.
Fill muffin cups to the top. Bake for 17-20 minutes or until a toothpick inserted into the middle of the muffin comes out clean.