I've been wanting to find a healther way to make muffins lately. White flour, even unbleached, with sugar and some token fruit just doesn't seem to cut it. They are often full of fat, or turn out dry. (Oh my gosh, I just noticed the sad state of that muffin tin!)
Here's what I tried the other day. There's still sugar, but it ends up being less than a tablespoon per muffin. And moist. So good. I'm not a nutritionist, not a dietician. These muffins aren't perfect. But I think they're better than the alternative. (Although Hubs still has a thing for the Tim Horton's Multigrain Blueberry muffins, and I am attempting to duplicate those.)
Blueberry Muffins (makes 12)
2 very ripe bananas
2 cups whole wheat flour
1 1/2 tsp baking powder
1 tsp baking soda
pinch of kosher salt
1/2 cup brown sugar + 1 Tbsp
1 1/2 cups 1% buttermilk
1 large egg
1/3 cup canola oil
1/2 pint of blueberries
Heat your over to 350 degrees F and line a muffin tin with paper muffin cups.
Peel the bananas and mash in a bowl. Lightly beat the egg.
Mix the flour, baking powder, baking soda, salt, and 1/2 cup brown sugar and make a well in the centre. Add the buttermilk, egg, oil and bananas. Gently stir until just incorporated, making sure not to overmix. Add the blueberries and stir a couple of times to mix.
Spoon the batter into the cups and sprinkle with 1 Tbsp brown sugar. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for a couple of minutes and remove to a rack to finish cooling.
Enjoy! Mmm, I was just thinking how good raspberries would be in this. Or try a mix.