When I was a stay-at-home mom (way too many years ago!), muffins were a staple around our house. I was all about natural and homemade food for my kids, and a muffin was one way to get nutrition packed into a tasty snack or part of a good breakfast. I baked all kinds, experimenting with different grains, adjusting the sugar content, adding a variety of nuts or fruit into them. When we discovered that one of my sons had food allergies, I experimented with substitutions for milk and eggs. Finding the perfect muffin recipe was a continual enterprise, and the family loved my dedication to the venture because, well, they loved muffins!
But as they do, the kids grew up and left the nest. With just my husband and me at home, I stopped baking muffins. My cooking focus is still on natural and homemade food, but it is also on weight friendly food, and somehow muffins don’t fit into that.
However, last week I was inexplicably struck with a muffin craving. On my counter sat three very ripe, almost completely black bananas that needed using up, and they seemed the perfect ingredient with which to begin. Using not-too-much sugar, low-fat yogurt, whole wheat flour and blueberries, my sweet temptation was healthy to boot. We had the muffins for breakfast, warm out of the oven, and accompanied with scrambled eggs. Yummy! There were lots left over to put in the freezer, and they’ll be there the next time a muffin craving hits.
Do you love muffins as much as me? Do you have a favourite muffin recipe?
Banana Blueberry Muffins
¼ cup melted butter or canola oil
¾ cup sugar
2-3 mashed very ripe bananas
2 large eggs
1/3 cup low-fat plain yogurt
2 tsp vanilla
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
¼ tsp salt
1 cup frozen blueberries (unthawed)
1. Preheat oven to 400˚F.
2. In a large bowl, stir the butter or oil and sugar until well combined. Add the bananas, eggs, yogurt and vanilla, and beat until well blended. Don’t worry about having a few lumps of banana.
3. Add the flours, baking soda, salt and blueberries, and stir by hand until just combined.
4. Scoop batter into 24 paper-lined muffin tins. Bake for 20-25 minutes.