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