The advent of berry season, glorious berry season, inspired this twist on my go-to Banana Breakfast Muffins. I mixed some berries into the hearty batter and topped each muffin with crunchy granola. They're just sweet enough to satisfy and go down perfectly with some strawberry or raspberry Kefir (basically drinkable yogurt).
There seem to always brown bananas at my house begging to be made into a grab-and-go, healthy breakfast. Solution: stock the freezer with fruity muffins with plenty of wheat flour and ground flax seed to stick with you 'til lunchtime.
More Baked Blueberry Goodness:
Berry-and-Spice Whole Wheat Muffins
Blueberry Cheesecake Muffins
Blueberry-Banana Breakfast Muffins
Adapted roughly from Joy of Baking
1 cup whole wheat flour
½ cup ground flax seeds
½ cup all purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
2-3 large ripe bananas, mashed well
2 eggs, lightly beaten
1/3 cup pure maple syrup (or brown sugar)
1/3 cup low-fat vanilla yogurt
1 cup frozen or fresh blueberries
½ cup granola
Preheat oven to 375 degrees. Grease 12-cup muffin tins.
In a large bowl, combine the flours, flax seed, baking powder, baking soda, cinnamon, and salt.
In another large bowl combine the bananas, eggs, syrup, and yogurt. Lightly fold the wet ingredients into the dry just until combined. Fold in blueberries.
Spoon batter into muffins tins and sprinkle with granola. Bake 18-20 minutes or until toothpick inserted comes out clean. Cool on wire racks for 5 minutes and remove from pans. Enjoy!
Makes about 12 muffins.