Muffins, oh yeah.
INGREDIENTS
The Dry
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3/4 cup white sugar (organic)
- 1/4 cup oat bran
- 1/4 cup quick oats or granola
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup blueberries
- 1/2 cup chopped nuts (I like pecans)
- 1 banana, mashed
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 tablespoon vegetable oil
- OR
- 1 cup of light coconut milk
- 1 tbls of coconut oil
DIRECTIONS
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
- In a large bowl, stir together the The Dry [all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, baking powder, baking soda and salt. Gently stir in the blueberries and nuts]
- In a separate bowl, mix together the Wet [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.
- Bake for 15 to 18 minutes in the preheated oven or until the tops of the muffins spring back when lightly touched.