I am a sucker for a good breakfast muffin. I tinkered around with this recipe and it came out quite delicious and nutritious. My mom stopped by and agreed, these are a winner! Enjoy!
Healthy Blueberry Muffins
1/2 cup all-purpose flour
1 cup whole wheat flour (next time I would use all whole wheat)
3/4 cup coconut sugar (can use white sugar as well)
1/4 cup oat bran
1/4 cup quick cooking oats (I used regular oats)
1/4 cup wheat germ (didn't have any so I used ground flax seed)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
1/2 cup chopped walnuts
1 banana, mashed
1 cup buttermilk (didn't have any so I used regular milk mixed with a cap full of vinegar, next time I will try almond milk)
1 tablespoon vegetable oil
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.