If you read my blog, you know that sometimes, when Trader Joe’s has produce in bulk for a really good price, I buy it. Then, I am stuck with tons of produce wondering, “what in tarnation am I going to do with all this?”
This is the burden I have to bear as a girl who loves both food and bargains.
So now I find myself with a surplus of blueberries and peaches. Last time I had a bunch of blueberries, I made mini blueberry scones… yummm. But, those were made with processed ingredients, including white flour and sugar. I set out on a quest to make something 100% whole grain, with coconut oil instead of butter, and sweetened only with honey.
And so, banana blueberry oat muffins were born!
It’s a good thing I bought blueberries in bulk because it took me several attempts to get this right. Baking with whole grains is much different than baking with all-purpose flour. For one thing, whole grain baked goods can come out fairly dense. I have found that the biggest thing that helps avoid this is to not over-mix the batter. When you hear cooks on TV saying “stir until just combined,” they mean it. The more you mix, the denser it will be. So when you add the flour and oats to the wet ingredients, make sure you only just combine it, and then gently fold the blueberries into the batter.
A note about over-ripe bananas: please, please, whenever you have bananas about to go bad, don’t throw them out! Put them in your freezer until you want to use them for muffins, bread, or banana chia seed pancakes. Freeze them whole, and when you need to use them, microwave for 45 seconds and remove the fruit from the peel. The peel will turn black and look unappetizing, but the inside is soft, sweet, and perfect for baking.
While we are on the subject of freezers, these muffins can be frozen for up to 6 months in an airtight container or bag. When you want one, simply remove from the freezer and microwave for 30 seconds to one minute for a quick and easy breakfast.
To serve, I recommend cutting the muffin in half, spreading butter on it, and grilling cut-side down for a couple of minutes in a cast iron skillet. Hey, there has to be butter somewhere, right? The result will be a toasty, buttery, crunchy outside with a soft, warm inside. Yum, I think I will go make one right now! Of course, they are delicious on their own as well :-)
Now I have to think of something to do with those peaches… peach cobbler? Any other ideas?Print
Banana Blueberry Muffins (made with whole wheat flour and honey)
Made with 100% whole grains, no processed sugar, and coconut oil instead of butter! These muffins are hearty, healthy, and delicious, and freezable for a quick and easy breakfast any day of the week.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 12
- 1/2 cup coconut oil
- 1/4 cup honey
- 2 eggs
- 2 ripened mashed bananas
- 1/2 cup Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- pinch of nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1.5 cups whole wheat pastry flour (regular will be fine, too)
- 1 cup old fashioned oats
- 1-2 cups fresh blueberries (or other berry)
- Turbinado sugar for tops of muffins, if desired
- Add coconut oil and honey to large mixing bowl. If coconut oil is solid, microwave for 15-20 seconds, until honey and oil are softened.
- Cream together with a mixer on high speed.
- Add egg and yogurt or sour cream, cream together.
- Add bananas, vanilla, cinnamon, nutmeg, baking powder, baking soda, and salt, and mix until well combined.
- Add flour and oats- stir until just combined.
- Fold berries in to mixture.
- Line a 12-cup muffin pan with liners; fill with mixture.
- Sprinkle with turbinado sugar (optional)
- Bake at 375 for 20-25 minutes, or until toothpick inserted into center comes out clean.