Okay – I am going to share with you my all time favourite go-to muffin recipe! I have been using it for years and I find that it creates the perfect banana muffin. Now, normally I add chocolate chips to this recipe, and then these become more of an afternoon snack or dessert muffin, but this time I thought I would try to be a bit healthier and add frozen blueberries. I was not disappointed! The blueberries added a total flavour burst to the wonderful essence of banana that was already present.
By adding blueberries instead of chocolate chips, I felt that the muffin transformed into a breakfast treat. It contains rolled oats and fruit, similar to a bowl of oatmeal, and really, who is going to pass up a tasty muffin for breakfast? 🙂 I threw half of the batch in the freezer and in the morning I would pop one in the microwave for thirty seconds, and voila, I had breakfast on the go! When Cherie and I were doing 24 hour ultramarathons, I would bake these in my mini-muffin pan to create bite size morsels that we could grab for an instant burst of energy (of course, those ones I made with chocolate chips) 😉
This recipe has a subtle hint of cinnamon and nutmeg, not what your would normally find in a banana muffin, but these flavours really work together. That first bite really reminds me of coffee cake. A hint of spice with a dense cake is a perfect partnership in flavour. I always pair my morning muffin with a big cup of coffee. They just seem to crave each others company.
I have played around with this recipe over the years to make it a bit healthier. I use half all purpose flour and half whole wheat flour, and have started to use almond milk in place of regular milk. It is still a treat, but one that we can feel a bit less guilty about.
What I love about muffins is that I feel a little bit better about myself when I make them instead of cupcakes. Don’t get me wrong, I have absolutely no problem having a cupcake (or two) for breakfast, but the muffin does make me feel like I am making a healthier choice. And isn’t that what it is all about, the choices that we make?
- 1 cup rolled oats
- 1 cup almond milk
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/2 cup white sugar
- 3 over-ripe bananas – mashed
- 5 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup melted butter
- 2 eggs
- 2 tsp vanilla
- 1 1/2 cups frozen blueberries
- Preheat oven to 375°F.
- Combine rolled oats and almond milk, set aside.
- In a large bowl, mix flours, sugar, salt, baking powder, baking soda, cinnamon and nutmeg.
- Add melted butter, eggs, vanilla and mashed bananas.
- Add wet mixture to dry ingredients and stir until just combined.
- Add in frozen blueberries and gently stir.
- Fill muffin tins and bake for 20 minutes.