Post by Loupy on Aug 17, 2016 16:18:27 GMT -7
BANANA BLUEBERRY MUFFINS
From: Sonia @ thehealthyfoodie.com/
My baby grand-daughter was coming to spend the weekend at home and I decided to create a muffin just for her, using her two ultimate favorite fruits in the whole wide world: bananas and blueberries.
I decided to make these muffins for her, but when I wrote the recipe, I totally forgot to add fat to my list of ingredients. Normally, I would’ve added some kind of oil to the recipe, because fat plays a major role in the overall texture of baked goods.
I totally ADORE the little miscreants! And so did the babe! Never before had I seen her eat a whole muffin in so little time and then ask for more!!! These things, they’re absolutely awesome. They have a texture that feels like a cross between a cake and a soft roll. They’re chewy and soft and tender and moist and so very more-ish! And their flavor is simply fantastic! They’re really not overly sweet, the banana comes through very subtly, leaving all the room for the blueberries to truly shine. They’re totally super duper summery fresh!
Would I be making these muffins again, exactly as written, without changing a single thing to the recipe?
Abso-friggin-lutely!
I will, however, have to give them a try with an added 1/2 cup of coconut oil. Just to see...
Yield: 12 muffins
INGREDIENTS
Wet Ingredients
1 cup (250g | 8.8oz) mashed very ripe banana (about 2 large)
1/2 cup (170g | 5.9oz)unpasteurized honey
1/2 cup plain Greek yogurt
3/4 cup (180ml) buttermilk
2 large eggs
Dry Ingredients
3 cups (420g | 15oz) whole wheat flour
1 tbsp baking powder
1-1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp Himalayan salt
Add-ins
1-1/2 cup (225g | 7.9oz) fresh blueberries
1/4 to 1/2 cup virgin cold pressed coconut oil (not necessary,but adds good fat)
INSTRUCTIONS
Preheat the oven to 425°F; grease and flour a 12 hole muffin pan or line with parchment paper cups
In a large mixing bowl, combine the dry ingredients and mix well with a flat whisk until evenly combined.
Set aside.
In a separate bowl, combine the honey, plain yogurt and buttermilk and whisk until well combined.
Add the eggs and mashed bananas (and coconut oil, if using) beat for about 1 minute, until very well combined.
Throw in the dry ingredients, but save a few tablespoons in the bowl; mix delicately with a rubber spatula until well incorporated
Put the blueberries in the bowl with the few tablespoons of flour and toss them until they are completely coated.
Add the blueberries to the batter and stir very delicately until just incorporated, no more.
Divide the batter equally between the 12 muffin cups.
The holes will be filled all the way to the top and that's completely normal.
Place the pan in the 425°F oven for 5 minutes and then lower the oven temperature to 375°F.
Bake for another 15 minutes, or until the tops are nice and golden brown and a toothpick inserted in the center of a muffin comes out clean.
Let the muffins cool for a few seconds in the pan and then remove them to a cooling rack to cool completely.
Store in a cool dry place in an airtight container for up to a week.
Nutritional Information:
Serving size = 1 muffin
Calories: 212
Total Fat: 1.4g (without coconut oil)
Cholesterol: 32 mg
Sodium: 332 mg
Potassium: 289 mg
Carbohydrates: 44.9 g
Dietary Fiber: 2.2 g
Sugars: 17 g
Protein: 6.2 g
From: Sonia @ thehealthyfoodie.com/
My baby grand-daughter was coming to spend the weekend at home and I decided to create a muffin just for her, using her two ultimate favorite fruits in the whole wide world: bananas and blueberries.
I decided to make these muffins for her, but when I wrote the recipe, I totally forgot to add fat to my list of ingredients. Normally, I would’ve added some kind of oil to the recipe, because fat plays a major role in the overall texture of baked goods.
I totally ADORE the little miscreants! And so did the babe! Never before had I seen her eat a whole muffin in so little time and then ask for more!!! These things, they’re absolutely awesome. They have a texture that feels like a cross between a cake and a soft roll. They’re chewy and soft and tender and moist and so very more-ish! And their flavor is simply fantastic! They’re really not overly sweet, the banana comes through very subtly, leaving all the room for the blueberries to truly shine. They’re totally super duper summery fresh!
Would I be making these muffins again, exactly as written, without changing a single thing to the recipe?
Abso-friggin-lutely!
I will, however, have to give them a try with an added 1/2 cup of coconut oil. Just to see...
Yield: 12 muffins
INGREDIENTS
Wet Ingredients
1 cup (250g | 8.8oz) mashed very ripe banana (about 2 large)
1/2 cup (170g | 5.9oz)unpasteurized honey
1/2 cup plain Greek yogurt
3/4 cup (180ml) buttermilk
2 large eggs
Dry Ingredients
3 cups (420g | 15oz) whole wheat flour
1 tbsp baking powder
1-1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp Himalayan salt
Add-ins
1-1/2 cup (225g | 7.9oz) fresh blueberries
1/4 to 1/2 cup virgin cold pressed coconut oil (not necessary,but adds good fat)
INSTRUCTIONS
Preheat the oven to 425°F; grease and flour a 12 hole muffin pan or line with parchment paper cups
In a large mixing bowl, combine the dry ingredients and mix well with a flat whisk until evenly combined.
Set aside.
In a separate bowl, combine the honey, plain yogurt and buttermilk and whisk until well combined.
Add the eggs and mashed bananas (and coconut oil, if using) beat for about 1 minute, until very well combined.
Throw in the dry ingredients, but save a few tablespoons in the bowl; mix delicately with a rubber spatula until well incorporated
Put the blueberries in the bowl with the few tablespoons of flour and toss them until they are completely coated.
Add the blueberries to the batter and stir very delicately until just incorporated, no more.
Divide the batter equally between the 12 muffin cups.
The holes will be filled all the way to the top and that's completely normal.
Place the pan in the 425°F oven for 5 minutes and then lower the oven temperature to 375°F.
Bake for another 15 minutes, or until the tops are nice and golden brown and a toothpick inserted in the center of a muffin comes out clean.
Let the muffins cool for a few seconds in the pan and then remove them to a cooling rack to cool completely.
Store in a cool dry place in an airtight container for up to a week.
Nutritional Information:
Serving size = 1 muffin
Calories: 212
Total Fat: 1.4g (without coconut oil)
Cholesterol: 32 mg
Sodium: 332 mg
Potassium: 289 mg
Carbohydrates: 44.9 g
Dietary Fiber: 2.2 g
Sugars: 17 g
Protein: 6.2 g