Banana Blueberry Muffins
Mornings can be a little harried. Breakfast might be the last thing on your mind as you race around the house getting yourself or your kids out the door on time. But starting your day with a nutritious meal, like a high fiber muffin, will give you the energy you need to get through the day.
- Ingredients
- 1 egg, beaten
- 2 large ripe bananas (mashed)
- 5 1/2 tablespoons oil
- 1/4 cup sucanat
- 1 cup spelt flour
- 1/2cup fine almond flour
- 1 teaspoon baking powder
- 1 teaspoon of baking soda
- 1/4teaspoon of salt
- 1 cup fresh or frozen blueberries
- Methods / Steps
Prep time: 15 minutes
Preheat oven to 350F (180C). Lightly grease a 12 cup muffin pan with oil. Mix wet ingredients together and add mashed bananas. In a separate bowl, combine dry ingredients. Combine both wet and dry ingredients together. Gently stir in blueberries. Bake for 20-25 minutes or until the muffins are well risen, peaked in the center and springy to the touch. Transfer the muffins to a wire rack to cool. They are best eaten on the day they are made, but they can be stored in an airtight container for up to 2 days. Alternatively, you can freeze them for up tothree months.
- Additional Tips
Recipe courtesy of Joanne Capano. Joanne is a regular contributor to www.NaturallySavvy.com.
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