Baked breakfast. April 2010

I’ve been delighted with this recipe for Banana Blueberry Muffins. It’s very healthy and tastes good too. David devours these straight from the oven, and I can imagine that they would be a good breakfast substitute if you’re running out the door.

  • 1 mashed banana…………………………………………….
  • 3/4 cup low fat vanilla yoghurt (or whatever yoghurt you have on hand)
  • 1/2 cup brown sugar………………………………………
  • 1 egg………………………………………………….
  • 1/4 cup canola oil………………………………………………………..

Mix well and allow to sit for ten minutes. (This is important!)……………………………………………………..

  • 3/4 cup quick cooking oats…………………………………………..
  • 1 cup all purpose flour………………………………………………………..
  • 3/4 cup whole wheat flour………………………………………………………….
  • 2 tsp baking powder……………………………………………………..
  • 1/2 tsp baking soda………………………………………………………….
  • 1/4 tsp salt………………………………………………………
  • 3/4 cup frozen blueberries ………………………………………………………

Mix and add to the wet ingredients, stirring only until just combined. (If you keep stirring, you’ll end up with dense muffins.)

Drop spoonfuls into a lined muffin tin. Bake in a 180°C/375°F oven until done (about 20 minutes).

Makes twelve large muffins (at 177-179 calories each).

You could probably substitute any fruit for the blueberries. I’ve also successfully modified the recipe by leaving out the cinnamon and substituting 1/4 cup honey for the brown sugar with no discernible loss in yumminess.

The original was found here and also lists 2 tsp cinnamon as a spice, but I didn’t like the cinnamon taste.