Summer has finally arrived in Portland. It is supposed to get in the triple digits today, which is unusual for this area. (not that anything about the weather here has been usual this year!)
That means folk’s here will be heading to the coast or the mountains to escape the heat. Portlander’s don’t do heat well.
So, time to pack up the cooler and go, but don’t forget to pack these Banana Blueberry Muffins.
These nutrition packed muffins are great for breakfast on the run or snacking on during those mountain hikes.
I like to cut them in half and slather on a bit of almond butter for an extra protein kick. But, they are also delicious on their own.
I found this recipes years ago in an issue of prevention magazine and has always been a favorite of mine.
Hope you enjoy as well.
Banana Blueberry Muffins:
- 1 1/2 cups rolled outs
- 1 cup whole wheat flour
- 1/2 cup ground flaxseed
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 3 bananas, mashed
- 1/2 cup skim milk
- 2 egg whites
- 2 tablespoons applesauce
- 1 teaspoon vanilla
- 1/2 cup fresh blueberries
Preheat oven to 400 degrees. Coat muffin cups with nonstick spray.
In a large bowl mix oats, flour, flaxseed, sugar, baking powder, baking soda and cinnamon. in a medium bowl mix bananas, milk, egg whites, applesauce and vanilla. Pour liquid mixture into flour mixture and stir to combine. Fold in blueberries
Spoon into muffin cups, filling them about 3/4 full. Bake 22 minutes, until golden brown. Let cool 5 mintues, then remove from cups to continue cooling.
Yields about 10 muffins.