This is quite possibly the healthiest muffin I’ve ever had – and it’s yummy too! I won’t claim it’s completely healthy because there is sugar in it, but it’s pretty darn close! Some great stuff in it!
- 1-1/2 c. wheat flour (You can do half white if you prefer.)
- 3/4 c. sugar
- 1/4 c. oat bran
- 1/4 c. wheat germ
- 1 t. baking powder
- 1 t. baking soda
- 1/4 t. salt
- 1 c. blueberries
- 1/2 c. chopped walnuts (optional)
- 1 c. buttermilk (A great substitute: 1 cup whole milk and 1 T lemon juice mixed together. Let stand 5 minutes. Tah-da! Buttermilk substitute.)
- 1 banana, mashed
- 1 egg
- 1 T coconut oil or butter
- 1 t. vanilla
- Preheat oven to 400F.
- Combine all wet ingredients.
- Mix dry ingredients into wet ingredients.
- Scoop into greased muffin tins.
- Bake 15-18 minutes.
This recipe yields 12-18 muffins, depending on the size.
There are tons of nutritional “extras” thrown into this recipe. Sorta like what I do with smoothies. Some of these ingredients just serve to make the muffins healthier, so these “extra” ingredients, such as wheat germ, can be skipped if you don’t have it on hand. But definitely don’t skip the key stuff! A lack of egg might be an issue! 😉
These make a delicious snack or on-the-run breakfast! And they can be frozen and thawed for later. They are also amazing slightly toasted in the toaster oven! Enjoy!
This recipe was adapted from Parents magazine, October 2003. (I got the recipe from a friend!)