6/09/2014

blueberry banana muffins

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Why does it seem like the instant you have a craving for a specific food item that it's suddenly nowhere to be found? And this one, my friends, is a pretty commonplace baked item: the blueberry muffin. I know, right? Even though I do admit I'm a little picky when it comes to flours and how much sugar is added, you pretty much can't walk into any coffee shop/diner/corner store/bakery without blueberry muffins staring you right in the face with an inviting "Eat me!" To which I usually say, sure.


But nope. Trying to loosen my standards just a tad (because sometimes a craving is just a craving and you've got to give in), the only blueberry muffins I could find were roughly the size of my head and coated in excess sugar. As bad as that doesn't sound, I couldn't really justify a 600+ calorie breakfast accompaniment when the easier solution would be to just make my own.


But then of course there's that predicament: coming up with a recipe that is reasonably healthy and tasty enough to quell my yearning. Let's be honest here, it's usually one more than the other ... UNTIL NOW. I present to you the just-sweet-enough banana blueberry muffin. While the banana does add an extra touch of flavor, it's main purpose in this baking excursion is to add moistness/sweetness without a ton of extra sugar. And man does it pull its weight.


For this recipe, you'll need:

3/4 cup whole wheat flour
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
Some fresh lemon zest, about half a teaspoon
1/4 cup brown sugar
1/4 cup granulated sugar
1 cup ripe bananas, mashed (takes about two medium)
1/2 cup coconut oil, melted
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup fresh or frozen blueberries



Preheat your oven to 375 degrees. Line a muffin tin with paper liners (this recipe makes about 12 small muffins) and set aside.

In a mixing bowl, whisk together your flours, baking powder, salt and lemon zest. In a separate slightly larger bowl, mix together your sugars, banana mash, coconut oil, egg and vanilla extract. Add your dry ingredients into your wet ingredients in batches, stirring as you go. Once everything is teamed up, fold in your blueberries. (If you decide to go frozen, which I did and it works out great, don't defrost them beforehand as this will prevent color bleeding. Unless you don't mind a zany, purple muffin. In which case: okay.)



Transfer your batter to your prepared muffin tins. If you're so inclined, you can sprinkle the tops with a quick mixture of two tablespoons brown sugar and 1/2 teaspoon cinnamon. Totally just an added touch, but just as good without.


Bake for 20-22 minutes or until a toothpick comes out clean (the cooked blueberries can be a little deceptive in the toothpick-testing department, so tap the tops of your muffins if you aren't sure. If they bounce back right away, they're done!)


Transfer to a cooling rack for as long as you an stand it. I had five that day, you guys. FIVE. Because that's what a craving will do to you. And they were DELICIOUS.