Early Start Muffins

As I was looking through my ingredients in the pantry and on my counter over the weekend, I realized I had all the things to make my usual Peanut Butter and Banana Oat muffins.  Only I also had a bunch of blueberries as well.  That may make a great combination, I thought to myself.  And what a great way to start the day, especially as I'm returning to the workforce again next week - after a year and a half of being a stay at home mom (yikes!). 

Therefore, I created these muffins on the spot.  I am naming them "Early Start Muffins" since they have a lot of things your body needs to start the day right.  They have bananas (great for potassium), blueberries (wonderful antioxidants) and peanut butter (the good fat and a source of protein).  When I combine that with minimal (all natural) sugar, whole wheat flour and oats, the end result is a mighty breakfast packed into a normal size muffin! 

Here's the recipe that surprised me with how good it is and is sure to be in my hands for breakfast once or twice a week:




Mandy's Early Start Muffins

(Makes 18)

Dry ingredients:

1 and 1/2 cups of whole wheat flour (I use the King Arthur white wheat brand)
1 and 1/4 cups of old fashioned oats (or quick is fine)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup of all natural sugar (I used Truvia)

Wet ingredients:

2 bananas, very ripe and mashed
1 and 1/4 cup of reduced fat (or skim) milk
4 Tbsp of Peanut Butter, all natural creamy
2 egg whites ( 1/3 egg substitute or one regular egg)
1/2 cup of applesauce

Add in last:
1 and 1/4 cup of blueberries


Lightly grease a 12-muffin tin and a 6-muffin tin with cooking spray.  Preheat oven to 375 degrees. 

Mix the dry ingredients in one medium size bowl. Sift and stir.  Set aside.

Mash the ripe bananas in a separate large bowl.  Add in all the other wet ingredients EXCEPT the blueberries.  Whisk and stir until all is combined and nearly smooth.  Small chunks of banans or peanut butter is okay but it should mostly be liquified.

Pour the wet mixture into the dry mixture.  Stir well until combined.  Add the 1 and 1/4 cup of blueberries last.  Gently blend them into the mixture so you don't crush them or puncture them. 

Spoon or pour out batter into the greased muffin tins, 3/4 of the way full.  Bake for 15 to 20 minutes or until lightly browned around edges.  Remove from the oven.  Let them cool. 




This made a total of 18 muffins for me.  I kept 6 out in a plastic container and froze the rest of them.  Muffins are such great breakfast or snack items.  They are quick to eat, not messy (usually) and can be eaten on the go.  By making them at home and carefully selecting good, wholesome ingredients, you're guaranteed a healthy, delicious item! 

To defrost: simply remove from the freezer and microwave each one for about 30 to 45 seconds.  Or leave out overnight in a storage tight container so it can come to room temperature.

Enjoy!  Muffins are a big favorite of mine.  They are one of the first things I really started experimenting with when I became a stay at home mom. I know I'll be eating a lot of these on a weekly basis now that I'm entering the workforce again!