Monday, February 24, 2014

Blueberry Banana Flaxseed Muffins

Well, my New Year's resolution to blog weekly has pretty much gone down the crapper. BUT, here I am completing my blog one recipe a month goal. So, boom. One for two isn't bad, right? Forget that 50% is failing. 

So I always struggle with what to eat in the mornings. I have a strong disgust for eggs. Although cereals are tempting and what I've eaten a lot of in the past, I'm eliminating most of the processed food in my diet. I am WAY too tired and WAY too hungry in the mornings to actually cook. So, these muffins were perfect. I made them the night before and I think they lasted my family of three for four days? 

Preheat oven to 400

1/4 C butter
1/4 C apple sauce
2 eggs
1 C rolled oats
1 C whole wheat flour
1tsp baking soda
1 tsp pure vanilla extract
1/2 C sugar
1 C fresh blueberries
1/4 C milk (I used soy)
1 1/2 C mashed ripe banana (I think this ended up being 4 or 5 small bananas)
1/2 tsp salt
1 tsp cinnamon (cinnamon is good for your metabolism!)
1/4 C whole, roasted  flaxseed (I didn't actually measure it out, this is just an estimate)

In large bowl (I use my kitchen aide!), cream together butter, sugar, apple sauce and vanilla then add eggs. In separate bowl, mix flour, baking soda, salt, and cinnamon. Pour into liquid bowl and mix. Add oats. Add banana. If using a mixer, remove bowl from mixer. Add blueberries and fold in gently by hand. Pour into lined muffin tins. Sprinkle with flaxseed. You can add as much or as little as you want. It adds a really nice crunch! But I left it off the muffins I fed Ainsley in case of chocking hazards! Bake at 400 for 18-22 minutes. 

1 comment:

Megan said...

These look so good!