Here are a couple of things you may not know about these muffins at first glance. For one thing, they're healthy, as they contain quite a punch of fiber from 1/2 cup of ground flax seed. The original recipe calls for oat bran, which is totally acceptable. I've also used wheat germ. Pretty much whatever healthy grain you've got, throw it in. You'll never know! Same goes for the berries, whatever you have, use it!
Secondly, these have no added sugar. Let me tell you right off that this is very unlike me. I adore sugar, and pretty much all the unhealthy things ever. But I've been trying to get my breakfast act together here, and these muffins are a healthy, yet tasty way to start one's day.
I'm not kidding, I really like these. The orange juice and honey really compliment the banana, and berries are always a good idea.
These guys really pleasantly surprised me with their deliciousness. And since they're good for you, having a second one isn't as guilt-inducing as eating two of those muffins that are on that fine line between muffins and un-frosted cupcakes.
Dense, berry-filled, and fruit-y sweet. I love 'em.
Banana Berry Muffins
Yield: 10-12 muffins
- 1¼ cups all-purpose flour
- ½ cup oat bran, wheat germ, or ground flax seed
- ¼ tsp. salt
- 2½ tbsp. nonfat dry milk powder
- 1 tsp. baking powder
- ¼ tsp. baking soda
- 1½ large bananas
- 1 egg white
- ¼ cup honey
- 1 tbsp. unsalted butter, melted
- ½ cup orange juice
- ¾ cup fresh or frozen blueberries
- ¾ cup fresh or frozen raspberries
(Note: If using frozen berries, don't bother thawing, just dump them into the batter frozen. You're also welcome to use any berry you have on hand.)
Preheat the oven to 375˚ F. Line a muffin pan with paper liners. In a medium bowl, combine the flour, oat bran (wheat germ, or flax seed), salt, milk powder, baking powder, and baking soda. Stir together with a fork; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mash together the banana and egg white until the mixture is well blended and slightly frothy. Stir in the honey, butter, and orange juice, and mix to blend. Mix in the dry ingredients just until incorporated. Gently fold in the fresh or frozen berries with a spatula until evenly incorporated.
Evenly divide the batter between the prepared muffin liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan about 5 minutes, then transfer to a wire rack to cool completely.