I like to think that at some point I’ll be that person that has enough time in the morning to make myself a perfectly balanced egg white omelette or stand by a pot and make slow cooked steel cut oats.
But, let’s be real, I’m not a person with that kind of time in the AM.
These healthy blueberry muffins make me feel like that person though…without actually having to wake up earlier.
WIN.
Show me how you enjoy these muffins during your breakfast routine!
Share a picture on Instagram and be sure to tag me (@nefarmgirlnextdoor)!
Ingredients:
3 medium very ripe bananas, peeled
2 large eggs
1/2 C real maple syrup or honey
1 tsp vanilla extract
1/2 C nonfat plain greek yogurt
1/4 C natural creamy almond butter
1 tsp ground cinnamon
1/2 C whole wheat flour
1/2 C (less 1 Tbsp–>set aside for the blueberries) all-purpose flour
1 Tbsp cornstarch
1/2 tsp baking soda
1/4 tsp salt
1 C fresh blueberries, rinsed & patted dry
Directions:
Pre-heat oven to 350 degrees F. Line 18 of the cavities in a muffin tin(s) with liners. I prefer foil liners over paper to lock in moisture.
In the bowl of an electric mixer, add the bananas and mix on low/medium speed until completely mashed.
Add eggs, maple syrup, vanilla extract, greek yogurt, almond butter & cinnamon to the bananas in the mixing bowl. Mix & combine completely.
To the mixing bowl, add both flours, cornstarch, baking soda and salt. Mix until just combined, be careful not to over-mix.
Take the 1 Tbsp of flour that was set aside, and toss the blueberries in the flour.
Carefully fold the blueberries in the batter with a spatula.
Fill the 18 liners in the muffin tin with batter. (I like to use an ice cream scoop like this one to make it fast & easy.) Sprinkle the top of each muffin with a few extra blueberries, if desired.
Bake in the pre-heated oven for 18-22 minutes or until a toothpick comes out clean when inserted into the center of the muffin.
Serve warm out of the oven or heat for 10-15 seconds in the microwave when ready to eat.