Muffins with Triple the Tastiness

I often make banana muffins for the daycare kids.  That's not really anything spectacular.  But throw in a handful of blueberries and strawberries and that's something special.  And tasty.  Definitely tasty.  I also tried to keep the sugar content down because all that fruit really sweetens things up naturally.



I think the kids appreciated the effort because these were gone in a flash!  I am glad I was able to snap some pics to share before the pan was empty.  But it's okay because I like serving foods that fuel their play in a healthy way.

Here's my recipe:

Ingredients

• 1 3/4 c flour


• 2-3 T sugar ( I use organic, unrefined)


• 1/4 c honey


• 2 t baking powder


• 1 t vanilla


• 1/4 t salt


• 2 large mashed bananas


• 1 egg


• 1/2 - 3/4 milk


• 1/4 c melter butter or oil


• 1/4 c chopped strawberries


• 1/4 c blueberries

Directions:

Preheat oven to 400 F.  Line muffin tin with paper liners or grease well. Mash bananas and mix with honey, sugar and egg.  Mix remaining dry ingredients in a separate bowl and then add to wet and mix until well incorporated, but don't overmix because it makes the muffins tough.  Start with 1/2 c of milk and add until the mixture moves freely and can be spooned into muffin tins.  Fold in strawberries and blueberries.  Spoon into muffin tins, about 3/4 way full.  Bake for about 15 -20 minutes or until browned.



What a great start to the day!  I hope you get to enjoy the day no matter where you are!

Sheri

Blueberry Oat Muffins

Many thanks to Alyssa from Cooking from a SAHM for today's post.  Enjoy!

-Sheri

 



Good Morning Everyone,

I have been slightly delayed in getting new recipes out lately. But in the last week I have made several new recipes. I love blueberry muffins, and decided to make some a few weekends back. I had found a recipe that I liked, so I took it and tweaked it :-) Then out came the best blueberry muffins I have ever had :-) You'll wanna make this recipe I promise :-)  Now that it's fall, I'm leaning more towards baking :-)

 

Blueberry Oat Muffins

Ingredients

1 Egg slightly beaten

1 C. Plain Yogurt

1/3 C of Oil

1 Tsp Vanilla

2 C. Flour

1/2 C Oats

1/2 C Sugar

1 1/4 Tsp Baking Powder

1/2 tsp Baking Soda

1/4 Tsp Salt

1 1/2 C Blueberries

Toppings:

1/4 C Brown Sugar

2 T Butter

1/3 Oats

In a bowl mix together your egg, vanilla, oil and yogurt together till its all mixed. In another bowl mix your flour, oats, sugar, baking soda/powder and salt. Mix it up and gradually mix it into your wet ingredients. Then add your blueberries and mix till combined.. Fill up your muffin tins till almost full. In a bowl mix your brown sugar, butter oats till you make a crumbly mixture. Sprinkle on top of each muffin. Bake at 350 for 20 minutes till your toothpick comes out clean. ENJOY!

 

Cinnamon Streusel Topped Blueberry Muffins - and as a bonus, they're Gluten Free!

Since limiting gluten in my own diet, I've become pretty creative at finding new flours, thickeners, etc for myself but haven't attempted to serve it to the family or to the daycare kids yet.  Today that changed, and I think they were completely okay with it.



I had found a few recipes on a search for a blueberry muffin that I thought could stand up to being tampered with.  But, when I found a Blueberry Buckle Muffin on Family Fun's site that seemed like it was the best place to start and became the inspiration for my muffin.   The biggest difference I noted is that my muffin topping sunk into the muffin, creating more of a gooey cinnamon center but I will not complain about that one time, and neither were the kids.  Seconds all around.  That never happens!!

So, here's my version, using all organic and gluten free ingredients:

1/4 cup unsalted butter, softened

1/2 cup sugar

2 eggs

3/4 cup milk

1 t vanilla extract

1 1/4 c rice flour

3/4 c garbanzo bean flour

2 t baking powder

1/4 t salt

2 c blueberries, either fresh or frozen

Topping:

1/3 c sugar

1/4 c rice flour

2 t cinnamon

1/4 c garbanzo bean flour

1/4 c butter, softened

Preheat oven to 350, and grease a 12 cup muffin tin or line with paper cups.

Cream sugar and butter together, beat in eggs and milk and then add vanilla.  Mix all dry ingredients, except topping ingredients, in a bowl and then add to wet mixture.  Don't overmix, just until all is wet, and then add blueberries.  Gently incorporate them into the mix and then spoon mixture into muffin cups, about 3/4 of the way full.

Mix all topping ingredients together in a separate bowl and then sprinkle topping over each muffin.

Bake for about 20 minutes or until set.

 

I will make this recipe again, but I will try a less pronounced flour than garbanzo bean to pair with the rice.  While the rice has a grittier texture, it has a nice flavor, but the garbanzo bean was just a little stronger than I would have liked.