Homemade healthy breakfast muffins are easier than you think and take no time at all. No electric mixer needed. Recipes for muffins are much like making pancakes. The wheat and oat muffins below are made from whole wheat flour, a little old fashioned oatmeal, fresh fruit, plain yogurt and not too much sugar. The perfect healthy strawberry and blueberry muffin to start your day.
Whole wheat, oats and fresh berry muffin recipe
1 1/2 cups whole wheat flour
1/4 cup old fashioned oats
1/4 cup light brown sugar
1/2 tsp salt or less
2 tsps baking powder
1/4 tsp ginger
1/4 tsp nutmeg
1 8 oz cup plain greek yogurt
1/3 c. milk
1 over-ripened banana*
1/2 cup blueberries
1/2 cup strawberries
Wash and drain berries, combine, cutting fresh strawberries into fourths.
In a large bowl whisk together wheat flour, oats, salt, sugar, spices and baking powder. Note: this recipe has a smaller amount of sugar; you may add up to 3/4 cup of light brown sugar.
In a smaller bowl whisk eggs with yogurt and smashed banana. Combine egg mixture and milk with dry mixture, just stirring until blended. DO NOT over mix. Add berries and combine.
Fill your muffin pan with 6 jumbo cupcake liners, or 12 standard size. Fill cups 2/3 full, peaking in middle, so they don't go flat.
For jumbo muffins, cook on lower oven rack at 375° for about 26-28 minutes. For standard muffins, cook on middle rack at 350° for about 20 minutes. Remove from muffin pan after 5 minutes, cool completely and place in airtight container.
*When bananas are too ripe for normal consumption, store them in the freezer for banana bread and muffin recipes. A 1/4 cup of applesauce can also be substituted for the banana.