Banana Blueberry Breakfast Muffin
I think it's important to set this muffin apart as a breakfast muffin. While I suppose all muffins are supposed to be for breakfast, as a former employee of Marie Callendar's, I'm sorry but a decadent lemon muffin topped with cream cheese frosting should better be classified as dessert (in fact, I think all their muffins should probably be considered dessert muffins... not that I am putting them down. Dessert muffins are good. Marie Callendar's are REALLY good). Point being, muffins are amazing, but not all muffins are packed with that wholesome nutrition (you know, high in fiber and packed with whole grains and vitamins) to start your day off right.
All muffins are not created equal.
I may have lost your attention at "high fiber" but let me tell you this muffin is tasty enough to eat for dessert (truly) but healthy enough to feel good about (and give to your muffin-loving kids for breakfast without worrying for their teacher's sanity during their Krusteaz Blueberry Muffin sugar high. As a former 5th/6th grade teacher, I feel very free to knock on the boxed muffin mixes... at least on schooldays).
The Muffin:
2-3 whole Bananas (brown)
1 large Egg, beaten
3/4 cup low-fat Buttermilk
1 cup Flour (or 1/2 cup flour and 1/2 cup of wheat germ***)
1 cup rolled Oats (old-fashioned or quick cooking will work too)
3/4 cup (packed) Brown sugar
1 tsp. Baking soda
2 tsp. Baking powder
1/2 tsp. Salt
1/2 tsp. Ground Cinnamon
1 cup Fresh Blueberries (or fully thawed frozen blueberries)
The Topping:
All muffins are not created equal.
I may have lost your attention at "high fiber" but let me tell you this muffin is tasty enough to eat for dessert (truly) but healthy enough to feel good about (and give to your muffin-loving kids for breakfast without worrying for their teacher's sanity during their Krusteaz Blueberry Muffin sugar high. As a former 5th/6th grade teacher, I feel very free to knock on the boxed muffin mixes... at least on schooldays).
Look at it.
This BREAKFAST Muffin is BEAUTIFUL. Think Banana-nut bread married to a blueberry muffin. YUM!
I originally got this recipe from Chicita Banana (and made some changes) in an effort to find a place to put the bananas that my husband asked for but failed to eat. Pet Peeves: 1. brown bananas on my counter and 2. throwing uneaten fruit away. Sometimes I think he doesn't eat his bananas on purpose, just so I will bake something with them. That's okay, sweetheart, I do like baking.
Banana Blueberry Breakfast Muffins:
Ingredients:
2-3 whole Bananas (brown)
1 large Egg, beaten
3/4 cup low-fat Buttermilk
1 cup Flour (or 1/2 cup flour and 1/2 cup of wheat germ***)
1 cup rolled Oats (old-fashioned or quick cooking will work too)
3/4 cup (packed) Brown sugar
1 tsp. Baking soda
2 tsp. Baking powder
1/2 tsp. Salt
1/2 tsp. Ground Cinnamon
1 cup Fresh Blueberries (or fully thawed frozen blueberries)
The Topping:
1/4 cup Rolled Oats (old-fashioned or quick cooking work too)
1/4 tsp. Ground Cinnamon
1 Tbsp. (packed) Brown sugar
1/4 tsp. Ground Cinnamon
1 Tbsp. (packed) Brown sugar
1Tbsp. Butter, melted
Instructions:
1. Preheat Oven to 400 degrees. Line muffin pan with foil liners
2. Combine all topping ingredients except butter in a small bowl. Add melted butter to oats mixture and toss with a fork till well coated. Set Aside.
3. Mash bananas in a medium bowl. For a quick mash, try using your potato masher. Add in egg and buttermilk. No buttermilk on hand, no problem. Make sour milk. 3/4 Tbs of vinegar into measuring cup and fill the rest with milk until 3/4 cup line.
4. In a large bowl, combine the rest of the muffin ingredients except for the blueberries.
5. Add banana mixture to large bowl. Stir until just combined. Don't overstir. Overstirring causes muffins to be tough.
6. Fold in Blueberries.
7. Spoon mixture into muffin tins. Add topping to the top. Place in middle rack of your preheated, 400 degree oven for 20 minutes or until a toothpick inserted in center of muffin comes out clean.
This tasty batter is ready to go into the oven and make my house smell yummy.
It's my picky preschooler approved!
A perfect pairing for preschoolers: Brainfood muffins and Laura Numeroff's If You Give a Moose a Muffin.
Why I Love Wheat Germ:
***I need to take a moment to tell you about the wonderfulness that is wheat germ. Sounds gross, like, hello, we try our best to keep our kids germ free! But seriously, name aside, this stuff is awesome. Wheat germ is the reproductive part of wheat kernel (hence the germ in the name: think germinate, not bacteria). It has a subtle sweet and nutty flavor (even more pronounced and wonderful when toasted), and its packed full of protein, folates, vitamin E, potassium and iron. It is healthy that tastes better! Best part is, I can sneak in some nutrition on my green-food fearing daughter (nutrition that tastes like it belongs there... yep, I have so tried to hide green beans in her bites of mashed potatoes... fail!) I find wheat germ in the flour/baking section of my grocery store, but some carry it in the health foods section. You can substitute 1/2 cup of wheat germ for 1/2 cup of flour in any bread recipe. Try it!!!
Chiquita Banana has tons of other delicious and healthy places to put your extra bananas on their website http://www.chiquitabananas.com/Banana-Recipes/index-best-healthy-recipes.aspx