Mega Moist Banana Blueberry Muffins

As you can see in my lack of recent posts, I haven’t cooked much as of late. Family Thanksgiving gatherings in Vancouver, training for / running the Nike Women’s Half Marathon in San Francisco, and business day trips out of town have somehow all gotten in the way of me and my kitchen. So when I finally had a weekend at home to sort myself out, all I was craving was the simplicity and comfort of never-fail bananas, blueberries and maybe some carbs (still trying to kick my carb addiction after running that darn half!). This recipe uses whole wheat flour, but you could easily substitute oat (for gluten-free), spelt, (dare I suggest) white or any other flour you like.

My mother used to (all the way up until I moved out of home last year) make us fresh muffins for breakfast every second day and would always put chocolate chips in mine (you’re the BEST, Mom!). But rather than crack open the Costco-size bag of Chipits in my freezer (cause once they’re open they, quite pathetically of me, become my go-t0 afterwork snack) I opted for the bag of frozen blueberries, which may have been even better than the chocolate. Okay no, who am I kidding, chocolate always wins, but the blueberries are pretty darn good.

At the very least the blueberries do cut out enough sugar and fat that these muffins only have 121 calories each, meaning you can have not one, but TWO, for breakfast and still have room left for yogurt or fruit. Or enjoy the best of both worlds and do half and half chocolate-blueberry!

INGREDIENTS

Dry

Wet

and 1 cup blueberries (fresh or frozen)

DIRECTIONS

  • In a large bowl, mix together all dry ingredients.
  • In a medium bowl, or large liquid measuring cup (as above), mix all wet ingredients.
  • Add wet ingredients to dry ingredients and mix until dry are moistened.

  • Fold in blueberries.
  • Pour batter into muffin tin (for 12) sprayed with oil.

  • Bake at 375 degrees Fahrenheit for 20 minutes, or until a toothpick pushed into the centre comes out clean.

Just look at how golden these guys come out of the oven!

  • Let cool for 10 minutes in pan before removing to cooling rack…or skip the cooling and just dive right into one!

NUTRITIONAL INFORMATION

Makes 12 muffins.

Per muffin: 121 calories – 26 g carbs – 3 g fibre – 1 g fat – 4 g protein