Here is another recipe for healthy muffins. I am always looking for new ones since my daughter is always eyeing the ones they sell in Whole Foods and other stores. Now, Whole Foods makes their desserts and treats quite healthy but I still prefer to make them at home if I can- I can control all the ingredients that go into whatever I am making- yes, I know what you are thinking- what a control freak!!! Seriously though, there is so much crap out there and I feel unless we teach our kids how to eat healthy, they will get lost in all the middle isles of the grocery stores (that is where all the processed stuff is sold) forever!
I made these in a matter of an hour. A friend was coming over and my daughter was talking about the blueberry muffins at Whole Foods. I had a few over ripe bananas screaming to be used up and I always have frozen wild blueberries. I decided to incorporate both the ingredients in the muffins with my usual whole wheat flour and turbinado sugar. The bananas give the muffins a very soft and creamy texture and the buttermilk adds immense flavor. I prefer using wild blueberries since they are very high in antioxidants and have a wonderful flavor. Speaking of wonder foods- cinnamon is another one. I like using it in everything I can- it gives all sweet and savory dishes wonderful aroma.
Once the muffins came out of the oven, I wasn’t sure what Sia would think. They had a lot of flavor but were not overly sweet- well, she tasted them and loved them! Perfect snack with a cold glass of milk!
- 2 cups white whole-wheat flour
- ½ cup turbinado sugar, plus more for sprinkling
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mashed bananas- 3-4 very ripe ones
- 2 eggs
- ½ cup buttermilk
- ½ cup extra light olive oil
- 1 teaspoon vanilla extract
- 1 cup frozen wild blueberries, mixed with 1 tablespoon flour
Preheat oven to 350 degrees. Line a 24 mini muffin pan with mini liners.
In a large bowl, mix the whole-wheat flour, sugar, cinnamon, baking powder, baking soda and salt. In a separate bowl, mix the bananas, eggs, buttermilk, oil and vanilla extract. Mix the banana mixture into the flour mixture until smooth. Fold in the blueberries. Spoon the batter into the prepared muffin pan. Top each muffin with a sprinkle of turbinado sugar. Bake for 10 to 12 minutes or till done.