I’m a sucker for breakfast food. Experts say it’s the most important meal of the day, and I have to agree (not just because it’s healthy! 😉 ) Breakfast also can be the most delicious meal of the day, so long as you have a few recipes on hand to make it right. On days that I have time to bake, I love coffee cake, eggs or french toast.
Those breakfasts, though, are difficult to whip up on a moment’s notice. Busy mornings make for skipped breakfasts far too often because of this. And around here, there will be no shortage of that in the coming weeks, as I start my second job (which involves spending three days in D.C., and the rest in Pittsburgh). Instead of just planning to skip my most beloved meal, I whipped up some muffins that are perfect to take on the go. They aren’t crummy or flaky, which means no spillage in the car. And the fruit inside gives you an extra serving for your busy day.
Bananas are one of the best muffin bases – they anchor the flavor of berries better than just a plain muffin. And I love the combonation of blueberries and bananas – it just tastes plain good.
This recipe is not entirely allergen free, as it contains both wheat and eggs. However, it is free of milk, soy, peanuts and treenuts, and is full of whole ingredients. I made a massive batch of muffins with this recipe (about 32 muffins), but I shared them with my boyfriend’s family as well as my aunt’s. If you don’t have someone to share these muffins with, I recommend freezing them and defrosting as you need.
Healthy Banana Blueberry Muffins
2 cups whole wheat flour
1 and 1/2 cups white flour
1/2 cup wheat germ
2 teaspoons baking soda
1 teaspoon salt
1 Tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 cup canola oil
2/3 cup white sugar
2/3 cup brown sugar
4 ripe bananas, mashed
2/3 cup rice milk
2 and 1/2 teaspoons vanilla
2 cups fresh blueberries
1. Preheat oven to 375 degrees. In a large bowl, combine flours, wheat germ, baking soda, salt, cinnamon and nutmeg.
2. In a separate bowl, beat oil, brown sugar and white sugar. Add the eggs one at a time, beating in between.
3. Add smashed bananas and beat. Then add the milk and vanilla, beating those as well.
4. Gradually add the flour mixture. Be sure to beat the mixture just until combined.
5. Stir in the blueberries gently with a wooden spoon.
6. Spoon mixture into paper muffin cups. You can top the raw muffins with turbinado sugar for a nice touch.
7. Bake for 25-27 minutes, until golden brown on the tops. Enjoy!