Geez, it seems like all I’m doing is making muffins lately! I always have a few in my freezer, since it makes an easy snack or breakfast for the little one. With one recipe I usually make a few standard-sized muffins and mini muffins for my toddler, since she loves the small size so much.
A great way to amp up the nutrition in recipes is to use lots of whole grains and produce when you can. I tweaked this recipe from Bon Appetit magazine by adding in white whole-wheat flour, but the recipe is great in that it already has oat bran, bananas, and blueberries. You know I always try to add in fruits or vegetables to every meal C eats (you know, gotta keep the fiber intake up!), so I was really happy with this. I’ve tried a lot of recipes for muffins that have flopped, because the crumb was too tough or the taste was just bleh, but I’ll definitely make this again.
Healthy Banana-Blueberry Muffins makes 6 standard-sized muffins + 16 mini muffins adapted from Bon Appetit magazine
3/4 cup white whole-wheat flour
3/4 cup all-purpose flour
1/2 cup sugar
1/4 cup oat bran
2 tsp baking powder
1/2 tsp salt
Preheat oven to 400 degrees F. Line 6 muffin cups with paper liners and spray a mini muffin tin with nonstick baking spray. Combine flour, sugar, oat bran, baking powder, and salt in medium bowl; whisk to blend.
Place mashed bananas in large bowl. Stir in almond milk, egg, oil, and vanilla extract. Mix in dry ingredients, then blueberries. Divide batter among muffin papers. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Turn muffins out onto rack and cool 10 minutes. Serve warm or at room temperature.