Blueberry Banana Muffins

These "Blueberry Banana Muffins" were a hit for breakfast this morning.

Warm, right out of the oven and slathered with a little butter. Yeah...it took 

a little willpower to stop at one.

They're actually fairly healthy for you. 

I used 1/2 white flour and 1/2 wheat with some oatmeal thrown in for 
good measure. The oil was coconut oil. 

I used full fat yogurt and milk, but you could easily substitute non-fat for both.

Definitely a keeper. 

Linked with Weekend Potluck and Foodie Friday.

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.

Mini Whole Wheat Pumpkin Muffins with Orange Drizzle

These muffins are so good!

I found them in a book by Pam Anderson called "The Perfect Recipe for Losing Weight and Eating Great". It's a great recipe book and if you don't already own it, you should. 

It will become and instant favorite.

I love serving them with soups and stews, especially Spicy Sausage and White Bean Soup, which is another favorite I found in her book.

I like to have them around all the time. I freeze them, then I can just microwave a 

few at a time for snack, tea time, or any time.

To glaze these (I double the glaze), I set my cooling rack on a piece of parchment paper and just drizzle it over with a spoon. Makes clean-up easy. And if you don't feel you have enough glaze on them, scrape up the run off and add that too.

Linked with Sunflower Supper Club: Weekend Potluck and 
Rattlebridge Farm: Foodie Friday.

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Mini Whole Wheat Pumpkin Muffins with Orange Drizzle

1 can (15 oz.) 100% pure pumpkin

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

3/4 cup dark brown sugar

1/2 cup flavorless oil (vegetable or canola)

2 large eggs, lightly beaten

1 cup whole wheat flour

2 tablespoons cornstarch

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

ORANGE GLAZE

1/4 cup confectioners' sugar

1/4 teaspoon finely grated orange zest

2 teaspoons orange juice

Adjust oven rack to center position and heat oven to 425 degrees. Spray 24 mini muffin cups with vegetable cooking spray.

Place pumpkin, ginger, cinnamon, and cloves in a small nonstick skillet over medium heat. Bring to a simmer and cook, stirring, to blend flavors, about 3 minutes. Pour hot puree into a medium bowl. Whisk in brown sugar and oil, then slowly beat in eggs.

Whisk flour, cornstarch, baking powder, baking soda, and salt in a medium bowl. Whisk pumpkin mixture into flour mixture until just combined.

Divide batter among muffin cups (a 2-tablespoon spring-action ice cream scoop works well) and bake until golden and cooked through, 10 to 12 minutes. Let muffins stand for a couple of minutes, then remove from the cups and place on a wire rack to cool.

ORANGE GLAZE
Whisk ingredients together in a small bowl. Drizzle over warm muffins.