In an attempt to start the year off right I am trying to get my self to eat breakfast regularly. If you have been around here for a while your probably getting sick of hearing this. I can never seem to keep myself on track with breakfast, it’s just not my thing, but I keep trying.
This time I made some awesome muffins to help out. They go great with my morning tea so I have been able to keep myself motivated with these little babies, plus they are super healthy, and pretty easy to make. Once they are gone though I will have to think of something else (I am taking suggestions).
These are also man approved. Chuck stole a bunch for a trip to hunting camp back in December, and they were well received.
Blueberry Banana Oat Muffins
3 over ripe bananas
1 cup oats, pulsed in a food processor to create a textured flour
6 tbsp whole wheat flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp nutmeg
1/2 cup half & half
1 cup Greek Yogurt
2 eggs
2 tbsp real maple syrup
1 tsp vanilla extract
1 cup fresh blueberries
Preheat the oven to 400 degrees. Combine the oats, flour, baking powder, and spices in a large mixing bowl. In a separate bowl mash the bananas with a fork, then stir in the half and half, yogurt eggs, maple syrup, and vanilla extract. Add the liquid to the dry ingredients until smooth (you may want to use an electric mixer). With a spoon carefully blend in the blueberries. Pour the mixture into a lightly greased muffin tin until the batter nearly reaches the top of the cup. Place in the oven for 15-20 minutes. The muffins should begin to brown and be firm to the touch. Remove from the oven and allow to cook for 5-10 minutes before removing them from the pan.