Makes 27 muffins
Per muffin: 170 Calories, 2 g Protein, 21 g Carbs, 2 g Fiber, 8 g Fat
PointPlus Value: 4
This recipe came from private chef, Sarah Knecht. She spent many years traveling and building her resume before returning back to her roots in Montana. Her food choices were daring and creative and she was always the "go to" person. Now in Montana, she follows her own rules and has fun in the kitchen. She has a true love of food and owns a successful business. On her blog she shares wedding tips for brides, recipes such as Seriously! Mac and Cheese and Bruschetta, Crostini and Garlic Oil , endearing stories and inspirational thoughts. I had exactly two leftover bananas from making a loaf of banana bread. When I get a few days off in a row, I can't help but catch up on some baking and I wasn't about to store them in the freezer. I began searching for recipes that called for only two bananas. When I stumbled across this recipe on Sarah's site, I knew they would be good. They are. Moist and sweet from the honey and bananas, hearty from the oats and whole wheat flour and a bit tart from the blueberries. The perfect companion for a strong cup of coffee. Enjoy!
- 3/4 c honey
- 4 Tbsp of soft butter (Earth Balance)
- 2 bananas, the riper the better
- 3/4 c canola oil
- 2 eggs
- 2 1/2 c whole wheat flour ( I use WW pastry flour)
- 1 c old fashioned oats
- 2 tsp baking soda
- 1 c fresh or frozen blueberries
- Cinnamon & sugar to sprinkle on top (Try using some turbinado sugar for a little sparkle and crunch)
1) Preheat oven to 350 F. Sift flour and soda together and set aside.
2) Mix honey, soft butter, bananas, canola and eggs on medium for 2 minutes.
3) Add in flour/soda, oats just until mixed. Fold in blueberries gently.
4) Line 36 muffin cups and scoop 1/2 full. Sprinkle tops with a little cinnamon sugar. Bake for 8-12 minutes or until toothpick comes out clean.
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