blueberry muffin goodness
There are blueberry stains on my camera now because I could not wait to eat a muffin before taking a picture. These muffins are not your traditional blueberry muffin - they have a hint of banana flavor and the bread has a good, hearty flavor that makes for a good breakfast. These muffins have the benefit of being both delicious and also good for you!
I used 1 cup of all-purpose flour because I did not have any oat bran. It's better not to increase the whole wheat flour instead because it is very dense and will adversely affect the texture of the muffins. I also used brown sugar rather than regular granulated sugar based on a suggestion in a recipe review (seemed to work well!).
Other than that the only thing I changed was to add more blueberries because I like muffins that are full of fruit. ^_^ Dried cranberries and cherries would also be a delicious alternative to fresh blueberries. Another option is to substitute applesauce for the oil and part or all of the banana. Throwing a tablespoon of vinegar into lowfat milk will also reduce the fat content of the muffins. But hey, you've gotta have some fat to live, right? ^_^
Really fill the cups all the way to the top and your muffins should plump really nicely and look beautiful!
Health Nut Blueberry Muffins
originally submitted by: ZOPOOH on allrecipes.com
"An awesome healthy alternative to the usual blueberry muffin."
Original recipe yield: 1 dozen
PREP TIME 15 Min
COOK TIME 15 Min
READY IN 30 Min
INGREDIENTS
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup white sugar
1/4 cup oat bran
1/4 cup quick cooking oats
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
1/2 cup chopped walnuts
1 banana, mashed
1 cup buttermilk
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
DIRECTIONS
1.Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
2.In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
3.Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.
NUTRITION INFORMATION
Servings Per Recipe: 12
Amount Per Serving
Calories: 196
Total Fat: 5.8g
Cholesterol: 19mg
Sodium: 223mg
Total Carbs: 33.4g
Dietary Fiber: 2.8g
Protein: 5.1g
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breakfast is a great, great thing...
I used 1 cup of all-purpose flour because I did not have any oat bran. It's better not to increase the whole wheat flour instead because it is very dense and will adversely affect the texture of the muffins. I also used brown sugar rather than regular granulated sugar based on a suggestion in a recipe review (seemed to work well!).
Other than that the only thing I changed was to add more blueberries because I like muffins that are full of fruit. ^_^ Dried cranberries and cherries would also be a delicious alternative to fresh blueberries. Another option is to substitute applesauce for the oil and part or all of the banana. Throwing a tablespoon of vinegar into lowfat milk will also reduce the fat content of the muffins. But hey, you've gotta have some fat to live, right? ^_^
Really fill the cups all the way to the top and your muffins should plump really nicely and look beautiful!
Health Nut Blueberry Muffins
originally submitted by: ZOPOOH on allrecipes.com
"An awesome healthy alternative to the usual blueberry muffin."
Original recipe yield: 1 dozen
PREP TIME 15 Min
COOK TIME 15 Min
READY IN 30 Min
INGREDIENTS
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup white sugar
1/4 cup oat bran
1/4 cup quick cooking oats
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
1/2 cup chopped walnuts
1 banana, mashed
1 cup buttermilk
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
DIRECTIONS
1.Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
2.In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
3.Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.
NUTRITION INFORMATION
Servings Per Recipe: 12
Amount Per Serving
Calories: 196
Total Fat: 5.8g
Cholesterol: 19mg
Sodium: 223mg
Total Carbs: 33.4g
Dietary Fiber: 2.8g
Protein: 5.1g
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breakfast is a great, great thing...