Even if you’re rushing in the morning, you’ve got to eat! These Banana Blueberry Breakfast Muffins make a great handheld breakfast on the go.
Banana Blueberry Breakfast Muffins
Are your mornings busy, too? As we head into the back to school routine, I’m having a hard time getting my son to eat breakfast. Soon, he’ll be getting up at the crack of dawn to swim, and he shouldn’t exercise on an empty stomach.
This Banana Blueberry Breakfast Muffins recipe will help. It’s healthy since it’s filled with fruit, fiber and protein.
Greek yogurt adds moisture as well as protein. Both fresh or frozen blueberries work great in this recipeThe fiber comes from the wheat flour, oats, and flaxseed.
Since these muffins are portable, they’re perfect to eat on the drive to practice or school along with a cup of milk. It’s a quick breakfast for moms, too, when you’re driving carpool!
Do you know a trick for always having over-ripe bananas on hand for baking treats like these muffins or Banana Chocolate Chip Bread? Whenever I have any but don’t need them right away, I freeze them! Then, it just take a little time to defrost them before using them in a recipe like this.
- 2 whole ripe bananas, mashed
- 1/2 cup plain Greek yogurt
- 1/2 cup canola oil
- 1 egg
- 1/2 cup sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup whole wheat flour
- 1/4 cup ground flaxseed (optional)
- 1 cup rolled oats
- 1 cup fresh or frozen blueberries
In a large bowl, mash bananas. Add yogurt, oil, and egg.
Mix in baking soda, baking powder, sugar, flour, flaxseed and oatmeal.
Gently fold in blueberries.
Spoon into 12 greased or paper-lined muffin tins and bake at 375 degrees for 15 minutes or until golden brown.
This Banana Blueberry Breakfast Muffins recipe is linked up to Mouthwatering Mondays at A Southern Fairytale, Taste of Tuesday at Blissfully Miller and Fluster’s Creative Muster Party at Fluster Buster.
Looking for more muffin recipes?