I like muffins, makes them occasionally too. Now I have new found fondness towards blueberries. Whenever, I see them I will buy them. I usually use them in smoothies and along with breakfast oat meal. If you ever had oat meal with strawberry and blueberry, they give wonderful make over to same jade breakfast cereals. I love to have with little yogurt and touch sweetness. Discoveries are needed in order to incorporate blueberries as much in the diet. As they are rich in antioxidant, it helps in lowering cholesterol and blood lipid levels thus reducing heart disease. Read more about blue berries from here .
In order to dress up my spotty bananas I decided to make them as muffins. Make them healthy I added agave nectar a natural sweetener instead of sugar read about them from here. Added yogurt, olive oil, rolled oats and lemon zest. I added one egg and one egg white. I have not much success with eggless cakes and muffins that is untouched territory to me. If you want to make these muffins healthier you can make without egg. As I used agave nectar for the first time, quantity I used is less, so muffins are lightly sweet. If you want you can increase the sweetness too.
These are good for breakfast or as afternoon snack. This recipe is a keeper I am going to make these muffins more often as I have no problem in finding spotty bananas in my house (Most of time they are the problem). Only change will be availability of fresh berries, whatever available I am going to make with them. I think fresh berries are must frozen ones may not give out the flavors as fresh ones. Here goes the recipe
All purpose flour: 1 cup + 1 tablespoon ( I used King Arthur Unbleached Flour)
Whole wheat flour: ½ cup ( I used King Arthur 100% Whole Wheat Flour)
Bananas: 2 medium
Egg: 2no (I used 1 whole egg and 1 egg white)
Lemon zest: 1 lemon
Rolled oats: 1/3 cup
Yogurt: 1/3 cup
Blueberries: 1 cup
Agave nectar: ¼ cup+1 tablespoon (if you are using sugar use ¾ cup) use more ( 1/4 cup) agave nectar for more sweetness
Salt: 1/8 teaspoon
Baking powder: 1 ½ teaspoon (I used aluminum free one)
Baking soda: 1 teaspoon
Extra virgin Olive oil: ¼ cup
How I made
Pre heat oven to 350 Fahrenheit and lightly oil and line the tins in muffin pan and set aside.
Wash and dry the blueberries using a paper towel, remove the stems add 1 tablespoon of flour and mix well and set aside.
Mash the bananas with fork and set aside,
In a large bowl sift all-purpose flour, whole wheat flour, baking soda, baking powder, and salt set aside.
In the bowl of Kitchen aid stand mixer, with the paddle attachment, beat the egg, egg white and agave nectar until everything gets combined well. It takes about 2 minutes. To this add yogurt, Vanilla and lemon zest and beat just until incorporated. Add the flour mixture, rolled oats (Keep aside 1 tablespoon rolled oats for garnishing the top of muffins) and stir just until everything gets incorporated.
Gently fold in the mashed banana until everything gets combined well. To this add blueberries and gently fold again to combine that also.
Pour one tablespoon of batter into the prepared muffin tins. Garnish with rolled oats.
Bake for 20 minutes or until golden brown and a toothpick inserted into the cake portion comes out clean.
Remove from oven and place on a wire rack to cool slightly.
Serve warm or at room temperature.
Preparation time: 30 minutes
Yield; 12 no
Will you make it again: Yes I will