I’ve mentioned the muffin baking craze I’ve been on these past months but I’m always on the look out for recipes that are not loaded with sugar and big chunks of chocolate. Sure they taste awesome but I send them to work in the morning with Stefan and he doesn’t need to start the day off with a total sugar rush that is going to leave him crashing an hour later.

I came across this recipe and since we have a big bag of blueberries in our freezer trunk and often have bananas that need to be used up, I decided to give it a go. They turned out really good but no matter how much flour I coat the blueberries in, how frozen they are or how gently I fold them in, my muffins always turn out purple. These were actually indigo which was a new twist. Stefan actually thought I’d put food coloring in them; they were that blue.

You can substitute some of the oats for oat bran or wheat germ to make them even better for you, but I didn’t find any at the local grocery store. There’s very little oil in these but they were still very moist from the banana and I will be trying them again soon when I have buttermilk to use up after making ranch dressing.

I think we’re going to need to think about getting chickens soon so we always have eggs on hand…it’s the one thing we lack around here all the time. While Stefan was in the hospital he saw a show about all the additives and fake food we eat. Kids can’t even identify natural flavors anymore. And the yogurt I’ve been eating that I thought was sorta healthy is actually 12% mock fruit (i.e. bacteria cultures grown to taste like fruit.) As you can imagine that really freaks me out. So I’m going to be doing a whole lot more baking around here.

Print Recipe
Health Nut Blueberry Muffins
Cuisine German
Servings
Ingredients
Cuisine German
Servings
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
  2. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
  3. Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.
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