About a month ago, I made these muffins for a potluck, and a couple of my friends asked for the recipe. So, finally, here it is.
I've been so busy lately that I have not had time to post anything in a while. Today, I'm home sick with a cold, so I have some downtime.
Cooking healthy, fresh food is something I have come to enjoy over the years. Of course, I'm still learning... This recipe was adapted from one in Bon Appetit; the original can be found here if you'd like to compare.
My version has different types of flour to add nutrients and protein, stevia instead of sugar, and more fruit.
- 1 C whole wheat flour
- 1/2 C soy flour
- 1/2 C oats
- 1/4 C almond flour
- 1.5 Tablespoons Sweetleaf Stevia (this is not a paid product placment -- I've just found this brand tastes better than others I've tried)
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 4 mashed, ripe bananas
- 2 eggs
- 1/2 C 2% milk
- 1/3 C light olive oil
- 2 teaspoons vanilla extract
- 2 teaspoons lemon zest
- 1 C blueberries
Preheat oven to 400°F. Mix dry ingredients in one bowl, and whisk wet ingredients in another, larger bowl. Mix dry ingredients into the wet ingredients, taking care not to over-mix. Spoon batter into greased muffin tins or cups.
Bake about 25 minutes, 30-35 if using frozen blueberries, until tops are golden brown and toothpick or knife comes out clean. Makes 12 standard muffins.
If my calculations are correct, these should contain about 190 calories per muffin (if your tin holds 12 muffins), and 18 grams of carbs.
I should add the caveat that these are definitely best when fresh out of the oven and still warm. When they are a day or two old, they seem more dry and crumbly. If anyone who's a more experienced baker wants to give some advice on how to improve that, it would be appreciated.
Still, these muffins are healthy and delicious. The lemon zest adds a freshness that I think fits well with the approaching spring season. Enjoy, and feel free to comment and tell me what you think!