We all like muffins in the morning. Let’s just get that out-of-the-way off the bat. Usually, what keeps me away from them is the fact that they are normally pretty high in calories and low in all things nutritious. Plus, I think they are a pointless expense at the coffee shop where I go to get my caffeine fix in the morning. I mean, really! Anyone can whip up a batch in a matter of minutes.
So, after Mat told me he buys maybe three of them a week, I decided to take things into my own hands. I have his health at heart and his heart health is important. I scoured the web to find and bake a healthy variation of his favourite variety: blueberry. And what luck! The tiny and tasty Lac-Saint-Jean blueberries are in season right now and perfect for this recipe.
From allrecipes.com, submitted by ZOPOOH
Makes 12 muffins
¾ cup all-purpose flour
¾ cup whole wheat flour
¾ cup white sugar
¼ cup oat bran
¼ quick cooking oats
¼ wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup blueberries (Feel free to add more. I certainly will next time.)
½ cup walnuts or pecans (optional)
1 very ripe banana, mashed
1 cup of buttermilk
1 tablespoon vegetable oil
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Line 12 cup muffin pan with paper muffin cups.
In a large bowl, stir together all-purpose flour, whole wheat flour, sugar, oat bran, oats, wheat germ, baking powder, baking soda and salt. Gently stir in blueberries and nuts (if using).
In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry and mix just until blended.
Spoon into muffin cups, filling all the way to the top.
Bake for 15 to 18 minutes or until the tops spring back when pressed lightly.
The verdict was good: an “Mmmm! Tasty” text message. Healthier muffins for Mat, check done!