We got a little too used to the laid back mornings we’ve had the last couple of weeks and getting my family to eat breakfast in the midst of an already busy morning has left me with my hands up in protest. Well, challenge accepted. I knew once they got a whiff of these bad boys baking while they rolled out of bed they were heading out the door with at least a bit of nutrition in their bellies.
I have made these muffins so many times I can’t believe I haven’t posted them before now! This is my go to recipe a lot; I have made these for everyone. They are perfect for breakfast or snacks and you can enjoy them guilt-free as they are loaded with banana, blueberry and flax. The trick here is to mix the milk with the mashed banana, then to the egg mixture; you are left with a light, fluffy and moist muffin.
Be sure to use bananas with black spots; the more ripe the banana the healthier you’ll be. As a banana ripens its nutrient level increases, in particular it’s cancer-fighting qualities. Therefore muffins fight cancer 😉 At least mine do! Also, ripe bananas give off more flavor. Good luck eating only one! Enjoy!
*You may have noticed things look a little different around here. Leave a comment, I’d love to hear what you think!
Whole Wheat Banana Blueberry Muffins
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup ground flax seed
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/3 cup sugar
1/3 cup brown sugar
2-3 over-ripe bananas, mashed well
1/3 cup milk
1 tsp vanilla extract
1 cup blueberries (fresh or frozen)
Preheat oven 375 degrees.
Prepare muffin pan with liners.
In a mixing bowl combine flours, flax, baking soda and salt. Set aside.
In a separate large mixing bowl, with an electric mixer beat butter and sugars until light and fluffy.
Add eggs, mixing fully in between additions.
In another mixing bowl add mashed bananas, milk and vanilla; stir well.
Alternately add the flour and banana combinations to the butter mixture, mixing just until combined. Fold in blueberries.
Spoon batter into prepared muffin cups to about 3/4 full. Bake for 22 – 24 minutes or until cake tester comes out clean. Cool on a wire rack. Enjoy!
By Three Happy Folk
Adapted from Martha Stewart