Sometimes despite our best efforts breakfast winds up as a grab-and-go situation (it happens to the best of us, right?). And nothing is more perfect for times like those than muffins like these. Relatively low on sugar and saturated fats, they're packed with filling ingredients–like bananas and whole-wheat flour–and ones rich with antioxidents–like olive oil and blueberries. In the end they only taste like an indulgent treat, plus they can make a rough morning actually something to look forward to.
Don't forget to ENTER MY CURRENT LINGE BALLET FLATS GIVEAWAY HERE!
2 very ripe large bananas
2 cups whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup plus 1 tablespoon light brown sugar
1 1/4 cups low-fat buttermilk (or fat-free milk mixed with 1 tablespoon of white vinegar)
1/3 cup light olive oil
7 ounces blueberries, rinsed
1. Preheat the oven to 350 degrees. Peel the bananas and mash in a bowl with a fork.
2. Mix the flour, baking powder, baking soda, salt, and 1/2 cup brown sugar together in a large mixing bowl. Make a well in the center and add buttermilk, egg, olive oil and mashed bananas. Fold the ingredients together until just incorporated. Gently stir in blueberries.
3. Spoon batter into 12 paper-lined muffin tins and sprinkle with 1 tablespoon brown sugar. Bake for 20 to 25 minutes until golden brown on top (a toothpick inserted into the center of the muffin should emerge clean). Cool in the pan for a few minutes, then transfer to a rack to cool completely.
This is one of those things you have to see to believe. If you happen to be a fan of ripe bananas–I know not everyone is–then you can officially rethink how guilty you feel every time you have a craving for a frozen treat. Like some sort of kitchen miracle, all you need are bananas and a food processor to get a fat-free, no-added sugar 'ice cream' (notice the quotes: there is no actual cream involved). Once frozen, the mixture is so much like ice cream (to me the banana flavor is quite mild), that I've used it on top of cobblers and pies but also ate it on its own in a cone–with chocolate chips of course. Try it for yourself and you won't be disappointed.
p.s. Congrats to Charlotte C.–she's won the Lodis satchel giveaway! You're going to love your new handbag. Look out for an email from me shortly. Disappointed you didn't win? Don't worry–there are a lot more exciting giveaway coming up soon!
4-6 extra ripe bananas
1. Peel bananas, cut them into approximately 1/2 inch slices, and arrange on a tray in a single layer. Cover with plastic wrap.
2. Place tray in freezer for about 2-3 hours, or until the bananas are frozen.
3. Put frozen bananas in a food processor. Pulse and run the machine, scraping down the sides often, until the mixture becomes creamier.
Optional: At this point, additional flavorings may be added–vanilla extract, honey, chocolate chips, nuts, peanut butter, etc.–to taste.
4. Put the mixture in a storage container and freeze until solid. Scoop out like ice cream to serve.