Recipe: Banana Blue Muffins

Oh Hello. I know it has been a while. Ok, ok, it has been over a year since I have posted. Guess what? If you don’t know me, I’ll just tell you that I am a consistently inconsistent person. Always have been, always will be.

A lot has happened since I last wrote, including but not limited to: completing a half marathon, spending two weeks in Mexico, completing another year of school, turning twenty-one, landing a job at a hospital, climbing Mt. Washington, becoming one of those people addicted to smoothies, and writing many, many, bad pop songs on the guitar.

Lately I have been pretty into taking run of the mill baked goods and making them into something that could be a hearty breakfast. I love having pastries for breakfast, but I find I usually get really hungry within an hour or two of eating them. So I try to make baked goods with a bit more fiber, protein to help keep me runnin’ until lunch. Some of my experiments have been good (like these), some have been bad (like the time I made chocolate chip cookies and just completely omitted the butter).

Its been a good year, and what way to bring myself back but with Banana Blueberry muffins (yes, these are also an experiment).

Anyways, these will fill you right up and are tasty to beat.

Promise I’m gonna try to stick around. I really am.

Banana Blueberry Muffins
1/4 cup flaxseed meal
1 cup whole-wheat flour
1/4 cup honey
1/4 tsp salt
1 tsp baking soda
1 egg
1/3 cup low-fat plain yogurt (not greek, if you can!)
1 tbsp. low-fat milk
3 ripe bananas (mashed)
1/2 tsp vanilla extract
1/4 tsp cinnamon
Zest of one clementine, or 1 tsp orange zest*
One carton of fresh blueberries (washed and patted dry).

*Orange zest is kinda my thing, I put it in almost everything I can, so you could definitely omit it here.

Preheat oven to 350. Combine all dry ingredients in a small bowl. In a large bowl, mash bananas and combine with all wet ingredients. Stir dry mixture into wet 1/3 at a time, mixing until just combined. Fold in blueberries with a spatula and distribute into 12 muffin tins, either greased or lined with papers. Fill muffin tins to the tops (the muffins with deflate a bit shortly after you take them out of the oven). Bake for 20 minutes or until a toothpick comes out clean.

muff

What’s that? It’s not healthy anymore ’cause I put butter on it? Butter is good for the soul. Haters gon hate.

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