Blueberry Banana Muffins

Breakfast muffins are funny things.  I mean really, isn't it just an excuse to eat cake for breakfast?  Yum, that sounds good!  Oh but wait, isn't breakfast our first chance to get some decent nutrients in our bodies to get us moving for the day?  Okay, well maybe we all have differing views of what breakfast should be.  I like the whole cake for breakfast idea, or least my taste buds do, but I know I'll crash and burn after eating one of those scrumptious Starbucks muffins. So I have a compromise, a muffin full of good stuff that still tastes like cake!

One of the great things about these muffins is how moist they are and part of that comes from the mashed bananas.  I love these muffins because when I see bananas past their prime on the counter, I know I have a plan to give them new life.

This recipe also contains a few other healthy items I love to make sure we are consuming such as coconut oil and blueberries. When blueberries are plentiful in the summer buy tons.  Rinse them off, let them dry and then freeze them in a freezer bag for the winter. You'll always have fresh tasting blueberries for this recipe.


Blueberry Banana Muffins

3 ripe bananas, mashed
¾ cup sugar
1 egg
¼ cup coconut oil
½ cup applesauce
2 cups white whole wheat flour
2 teaspoons baking soda
3 tablespoons 2% milk
2 tablespoons vanilla extract
1 cup fresh or frozen blueberries
1 1/2 tablespoons brown sugar

Preheat oven to 300.

In large mixing bowl mix bananas, sugar, egg, oil and applesauce.  Add flour and baking soda, and mix until just blended.  Add the milk and vanilla and blend again, do not over mix.

Stir in blueberries.

Spray 12 muffin capacity muffin tin with Pam and fill tins with batter.  Sprinkle the top of each with brown sugar.

Bake for 25-30 minutes.