Saturday, March 13, 2010
Blueberry Banana Muffins
Alfred and I were definitely made for each other - the way to our hearts is through our tummies! That's right I'm not a jewelry or flowers kinda girl - if you want to please me give me a new kitchen tool or a great meal! Alfred spoils me frequently including last night when he made the most wonderful dinner, pan seared salmon and roasted asparagus. I spoil him on the weekends by preparing a nice lunch and dinner on Saturday or Sunday and by baking him something special. This coming week is Spring Break so I hope to spend more time in the kitchen (especially since the forecast is calling for lots of rain).
This morning I woke up with an urge to bake muffins. I happened to have some aging bananas and blueberries on hand so I decided to make a healthy fruity breakfast muffin for my sweety. Since they are full of wheat I didn't get to try them, but Alfred has eaten 4 today so they must be pretty tasty!
This recipe made 9 regular sized muffins.
Blueberry Banana Muffins
1 Cup Flour (I used white whole wheat)
1/2 Cup Rolled Oats
11/2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
1 very ripe Medium/Large Banana mashed
1/2 Cup Milk
1/4 Cup Yogurt*
2 Tablespoons Oil
1/4 Cup Firmly Packed Brown Sugar
1 teaspoon Vanilla Extract
1/2 Cup Blueberries (or more)
Granulated or Raw Cane Sugar (optional - for a crunchy muffin top)
Preheat oven to 400 degrees.
In a large bowl, combine the flour, oats, baking powder, soda, cinnamon and salt.
In a separate bowl combine the mashed banana, milk, yogurt, oil, brown sugar and vanilla. Add the wet ingredients to the flour mixture - stir until the wet and dry ingredients are just combined (a rubber spatula is good for this), do not over mix or you will end up with tough muffins. Fold in the blueberries. Line a muffin pan with paper liners, fill each cup 3/4 full with batter.
If you like an extra sweet and crunchy muffin top, sprinkle the top of each muffin with a teaspoon of granulated or raw cane sugar before baking.
Bake the muffins for 20-25 minutes at 400 degrees, until a toothpick inserted in the middle comes out clean. Remove the muffins from the pan to cool on a wire rack (otherwise the bottoms might get a little soggy).
Alfred recommends you eat them with a cup of tea while they are still warm!
*I used yogurt as a "binding" ingredient b/c I was completely out of eggs - feel free to substitute this with 1 egg. You can also omit the baking soda if you use an egg.
**Stay tuned because later this week I'll be posting some recipes for and information about the Persian new year festival Nowruz, which takes place next Saturday, March 20th.
By the way, I've included this recipe as part of two weekly recipe sharing events: Tempt my Tummy Tuesday, and Tuesdays at the Table. Check out all the great recipes other bloggers have contributed!