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Suz’s Breakfast Banana Muffins
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Muffins often get a bad reputation for being too high in fat and sugar. Muffins don’t have to be like that though! Here’s a recipe for a healthy, quick, guilt-free breakfast or snack for yourself or family. If you want to boost the protein, add a piece of cheese on the side. Quick to make a batch and freeze to pull out on those morning when you need a quick energy boost.
Ingredients
1 C AP flour
1 C whole wheat flour
1/2 C quick oats
1/3 C sugar
3 t baking powder
1/2 t baking soda
1/2 t salt
1 t cinnamon
2 mashed bananas
1 egg (or 3 T egg white or egg substitute)
1 serving (~1/2 C) unsweetened applesauce
1/2 C buttermilk or yogurt*
1/2 C milk*
1/2 C dried cranberries or raisins
* Optional: 1 C milk substitute instead of buttermilk and milk
Instructions
In a large bowl, combine:
1 C AP flour
1 C whole wheat flour
1/2 C quick oats
1/3 C sugar
3 t baking powder
1/2 t baking soda
1/2 t salt
1 t cinnamon
Mix separately and add to flour mixture:
2 mashed bananas
1 egg (or 3 T egg white or egg substitute)
1 serving (~1/2 C) unsweetened applesauce
1/2 C buttermilk or yogurt
1/2 C milk
[Alternate for last 2 ingredients: 1 C milk substitute]
Stir quickly to combine but do not over-mix (avoid mixer or food processer)
Add 1/2 C dried cranberries or raisins
Fill muffin papers in muffin tin for 12 muffins. Approximately 1/3 C per muffin.
Bake at 350F for 20-25 minutes. Cool on rack.