I have a bad habit of “treating” myself to coffee and a breakfast treat on the days I commute to work. After waking up early and traveling many miles in the process, I try to justify spending money and lots of calories on a delicious bakery muffin. Treats are okay in moderation, but there is really no excuse to do this several times a week. My new goal is to create healthy breakfast items at home that make it easy for me to grab-and-go. I started out this challenge with a blueberry muffin recipe from The Old Farmer’s Almanac All-Seasons Garden Guide.
I took it upon myself to make sure that these muffins were extra satisfying by adding flax meal, chocolate chips, and walnuts. The result? An energy-packed breakfast muffin that allowed me to drive right past the bakery!
I used frozen blueberries that I had picked from our bush last summer, just sprinkling them on top of the muffins before I baked them. Next time, I’ll follow the directions, thaw the berries, and actually mix them into the batter.
Oat Bran–Banana-Blueberry Muffins
The Old Farmer’s Almanac 2012 All-Seasons Garden Guide (page 58)
1 cup all-purpose flour
3/4 cup oat bran
1/2 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup mashed ripe banana (about 1 large)
1/3 cup vegetable oil
1 large egg
2/3 cup packed light-brown sugar
1/2 cup milk
3/4 cup fresh or frozen blueberries (thawed, if frozen)
sugar, for sprinkling (optional)
Preheat the oven to 400 degrees Fahrenheit.
Butter a 12-cup standard muffin pan or line the pan with baking cups. Set aside.
Combine the flour, oat bran, whole wheat flour, baking powder, and salt in a large mixing bowl. Whisk to blend.
In a separate bowl, whisk the banana, oil, egg, brown sugar, and milk until evenly blended. Make a well in the dry ingredients and add the liquids. Stir well, until just a few streaks of dry ingredients remain, then stir in the blueberries until evenly mixed.
Divide the batter equally among the cups. Sprinkle a little sugar on top of each, if you like. Bake for 10 minutes, then reduce the heat to 375 degrees Fahrenheit and bake for 12 minutes more.
Cool the muffins in the pan on a rack for 5 minutes. Remove the muffins from the pan and continue to cool. Serve warm or at room temperature. Makes 10 to 12 muffins.
Emily lives in the Pacific Northwest and loves spending time cooking, baking, food blogging and visiting Washington wineries. Two kitchen tools she couldn’t live without are her microplane grater and blue Kitchen Aid Mixer. Her most treasured food memory is her grandfather (now 93 years old!) making sourdough pancakes. Fortunately her big yellow dog, Murray, requires long walks, which gets her out of the kitchen for a bit every day.