Bakery Style Blueberry Banana Muffins
Ever walk into a bakery and look at the size of their muffins? They are usually the size of your head....talk about drool factor!
I wanted to create an easy, no-fuss recipe that uses most of the things you have in your fridge and even your freezer! It uses whole grains with organic wheat and oats for added fiber and only has two tablespoons of added sugar in the entire recipe! Most generic bakeries uses tons of added sugar and regular all-purpose flour. I'm not saying that either is less delicious, but my version perhaps may be a little more healthful :)
These muffins are not gluten-free because of the whole wheat flour, so you may experiment with substituting in all oat flour for this recipe. To make oat flour is simple. Simply take regular rolled oats and blend them in a high-powered blender or food processor until a flour-like consistency manifests.
Ingredients
1 1/2 c whole wheat flour
1/4 c oat flour
1/4 c rolled oats
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs
2 medium bananas mashed (I used frozen and microwaved them a little before mashing)
2 tsp vanilla
1/2 c light coconut milk
2 tbsp raw honey
1 tbsp ghee
1/2 c frozen blueberries
Optional: raw cane sugar for dusting
Directions
Preheat oven to 350. In a large mixing bowl, sift together the dry ingredients using a whisk. In another bowl, stir and combine the wet ingredients and add into the dry ingredient bowl. Mix together until combined with a large spatula. Fold in blueberries. Pour batter into a large greased muffin pan. Optional: sprinkle a layer of sugar on top of each muffin. Bake for 30-35 minutes or until a toothpick comes out clean when stuck in a muffin. Makes about 6 large muffins.
I wanted to create an easy, no-fuss recipe that uses most of the things you have in your fridge and even your freezer! It uses whole grains with organic wheat and oats for added fiber and only has two tablespoons of added sugar in the entire recipe! Most generic bakeries uses tons of added sugar and regular all-purpose flour. I'm not saying that either is less delicious, but my version perhaps may be a little more healthful :)
These muffins are not gluten-free because of the whole wheat flour, so you may experiment with substituting in all oat flour for this recipe. To make oat flour is simple. Simply take regular rolled oats and blend them in a high-powered blender or food processor until a flour-like consistency manifests.
Ingredients
1 1/2 c whole wheat flour
1/4 c oat flour
1/4 c rolled oats
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs
2 medium bananas mashed (I used frozen and microwaved them a little before mashing)
2 tsp vanilla
1/2 c light coconut milk
2 tbsp raw honey
1 tbsp ghee
1/2 c frozen blueberries
Optional: raw cane sugar for dusting
Directions
Preheat oven to 350. In a large mixing bowl, sift together the dry ingredients using a whisk. In another bowl, stir and combine the wet ingredients and add into the dry ingredient bowl. Mix together until combined with a large spatula. Fold in blueberries. Pour batter into a large greased muffin pan. Optional: sprinkle a layer of sugar on top of each muffin. Bake for 30-35 minutes or until a toothpick comes out clean when stuck in a muffin. Makes about 6 large muffins.
