Healthy Breakfast Muffins

August 26, 2010 | By | Comments (2)

This week brown bananas inspired me to bake banana something, and back-to-school season inspired me to make that banana something healthy breakfast muffins. Even though I am not starting back to school, a strange yet liberating first for me, I still am in need of healthy breakfast on-the-go, even more so with the return of school traffic on my commute.

I like to keep stock of homemade muffins in the freezer to choose from in the morning, but often that supply runs out and I turn to Vitatops, a good store-bought alternative.

My Banana Breakfast Muffins were packed with healthy, fiber-filled wheat flour and flax seed and had just enough maple syrup to add a touch of sweetness. See the recipe at the bottom of the post.

Banana-muffin
With aspirations of stocking the freezer in the coming weeks, I looked to my favorite sources for recipe inspiration for muffins and such filled with oats, fruit, and other healthy ingredients.

Kitchn-NutrigrainBars1
Fruit and Nut Bars from theKitchn

  Morning-muffins-ck-1634764-l
Morning Glory Muffins from Cooking Light

  Sour cream bran muffins
Sour Cream Bran Muffins from Gourmet Via Smitten Kitchen

  Pumpkin oatmeal muffins
 Pumpkin Oatmeal Muffins from Carrots ‘n’ Cake

Blueberry-oatmeal-muffins-ck-l
Blueberry Oatmeal Muffins from  Cooking Light

Banana Breakfast Muffins
Adapted from Joy of Baking

1 cup whole wheat flour

½ cup ground flax seeds

½ cup all purpose flour

1 ½ teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon ground cinnamon

3 large ripe bananas, mashed well

2 eggs, lightly beaten

1/3 cup pure maple syrup

1/3 cup low-fat vanilla yogurt

3 tablespoons canola oil

½ cup chopped walnuts

 Preheat oven to 375 degrees. Grease 12-cup muffin tins.

In a large bowl, combine the flours, flax seed, baking powder, baking soda, cinnamon, and salt.

In another large bowl combine the bananas, eggs, syrup, yogurt, and oil. Lightly fold the wet ingredients into the dry just until combined. Fold in walnuts.

Spoon batter into muffins tins. Bake 18-20 minutes or until toothpick inserted comes out clean. Cool on wire racks for 5 minutes and remove from pans. Enjoy!

Makes about 16 muffins.

COMMENTS

  1. Susan Miller

    I don’t have a comment, but I do have a question: are these muffins diabetic friendly? My husband is diabetic, but these muffins sound like something he would enjoy. I’d like to have the nutritional values for one muffin, if possible.
    Thanks.

    August 26, 2010 at 8:25 am
  2. Madoline

    Susan, sorry I do not have nutritional values for the banana muffins. All the Cooking Light recipes do have nutritional information, so you might want to try one of the ones linked in this post or this Banana Nut Muffin with Oatmeal Streusel: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1611714

    August 26, 2010 at 8:30 am

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