Banana Blueberry Muffins, with Wheat Flour

This morning, I am struggling. Brent was dying to go out to the Batman movie and has literally been trying to drag me there ever since it came out. We ended up going to a 930 showing, which let out just after 1230. Just late enough to make the morning a little more difficult to get up and going.

So a muffin, the perfect pick it up and go breakfast. This blueberry banana muffin is definitely a heartier flavor with the whole wheat flour, but it really makes you feel satisfied after 1 muffin. I also LOADED on the blueberries, to the point that several of the muffins had just blueberries on the bottom stuck together with batter. My favorite.

So let me know what you think!

Banana Blueberry Muffins

Ingredients:

1/4 Cup Canola Oil                                                         3/4 Cup Light Brown Sugar

3/4 Non-fat Buttermilk                                                    2 Eggs

2 Large Ripe bananas                                                   1 1/4 Cup Whole Wheat Pastry Flour

1 Cup All Purpose Flour                                                 1 1/2 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda                                            1/2 Teaspoon Salt

3/4 teaspoon Cinnamon                                                1/4 Teaspoon Ground Nutmeg

1 Pint of Blueberries

Directions:

1. Set your oven at 400. Mix the buttermilk, brown sugar, oil and eggs together. Then add in your mashed bananas.

2. Mix your dry ingredients, whole wheat pastry flour, all purpose flour, baking powder, baking soda, cinnamon, salt and nutmeg. Then add them to your wet ingredients and stir it up.

3. Now add your blueberries. I added a pint, but if you don’t want that many, just cut a couple out.

4. Pour the batter into a muffin tin with paper or foil liners.

5. Bake them for 20 minutes. They should be a golden brown and you can test if they are done with a toothpick.

The batter only makes 12 muffins, even though it looks like a lot more. These are yummmmmyyyyyy. They round out to be about 225 calories each and about 40 grams of carbs. This is probably the highest number of carbs that I would recommend eating in a meal. I always aim for 30-40 per meal and 15 per snack.

Put your pastry flour in the freezer until you use it again. you don’t want it to go bad and the majority of people don’t use it very often.

The buttermilk is a good option that I know many people don’t use very often. Here, it makes the muffin have a bit of a tang. It is also going to reduce the amount of butter and oil that you need in a recipe. Give it a try for a different take on your muffins. Plus! It only gives you an excuse to make home made buttermilk pancakes for breakfast! Can’t let the buttermilk go to waste 🙂

Let me know what you think!!

Happy Eating!

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3 thoughts on “Banana Blueberry Muffins, with Wheat Flour

  1. Christina

    Made these today. My family loved them. They were so beautiful with the big bursts of blueberries throughout. My daughter said, “Mommy, when I grow up, will you save this recipe for me, so I can make it for my kids?” It was a winner. Thank you.

    Reply
  2. Pingback: My Happy Video « Sizzle Eats

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