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Healthy Banana Blueberry Muffins

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For, the biggest challenge for daily healthy eating comes in the morning for breakfast. It usually happens on the go, and as a result, I’m most tempted to reach for some not-so-great food choices for breakfast. However, I think I have (temporarily) cured some of my breakfast woes with this easy blueberry muffins recipe. I’ve rediscovered just how great healthy muffins are for an on-the-go breakfast. I’ll just bake a batch of the healthy blueberry muffins recipe beforehand and stick everything in the fridge or freezer. Come morning, it’s just reheat, and eat. For some healthy variety in your breakfast routine, you have to reach for these healthy muffins!


Healthy Banana Blueberry Muffins
Ingredients:


  • 1/4 pound (1 stick) butter, or butter substitute suitable for baking
  • 3/4 cup sugar, or sugar substitute suitable for baking
  • 2 large eggs
  • 1 cup mashed banana (2 to 3)
  • 1/2 cup skim milk or soymilk
  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 2 cups blueberries, fresh or frozen


Instructions:


  1. In bowl, beat butter and sugar until light and fluffy.
  2. Add eggs, one at a time, beating well after each. Mix in bananas and milk.
  3. In large bowl, stir flour, baking powder, and cinnamon.
  4. Add banana mixture to flour, mixing just until batter is moist. (don’t over-mix.) Gently stir in whole blueberries. Do not thaw if frozen.
  5. Spoon batter into 12 greased or lined muffin tins, near full. Bake at 375 degrees F for 30-35 minutes to golden brown.
  6. Let cool 5 minutes in pan, then on rack. Refrigerate.


One of the things I love about this blueberry muffins recipe is just how easy and versatile it is. I’m not much of a baker by any stretch of the imagination, but I had no problem at all makes these healthy muffins. Plus, this recipe is generally flexible when it comes to ingredients. You can use real butter and real sugar, or you can use low calorie substitutes. Either way, these healthy muffins are unbelievably good. Of course, if you don’t like the the flavor combination of banana and blueberries, you can take out one. However, while I’m not the biggest banana fan, I thought the extra sweetness added some extra oomph to these blueberry muffins. Thanks to the real fruit and whole grains in this recipe, I can eat once and feel great for the entire morning.


Your Turn: What is your Favorite On-the-Go Breakfast option?


Originally published on FaveDiets

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