Sunday recipe: Blueberry banana muffins with flax and walnuts


I like muffins. In fact, I like blueberry muffins the best, and a few months ago I found this recipe for “to die for blueberry muffins”. And they really are – perhaps too literally; while very tasty, they’re also so sweet you’d have to limit yourself to one a week if you don’t want a complete sugar overload. What to do? Fix, of course.
I’ve adjusted the recipe to reduce sugar, add whole grains and fruit, and be more filling. As a result, the muffins are very little like the original product; they’re less fluffy, moister, but also more filling.
Please note: I have reduced the sugar, but not gotten rid of it entirely. I’ve also replaced with sugar with raw sugar, which has a sharper, almost salty tone to it.

Vegetarian. Can be made vegan with non-dairy milk and egg replacement.
Oven temp: 400F. Makes 12.

1 1/2 c whole wheat pastry flour (or replace with 1 c AP and 1/2 c whole wheat)
1/2 tsp salt
2 tsp baking powder
1/4 c raw sugar
1/3 c flax meal

1 ripe banana
1/3 c milk
1/3 cup canola or other veggie oil
1 egg
1 tsp vanilla

2 c blueberries
handful of walnut chunks

Line or grease a sheet or large muffin pans. In a large bowl, mix the dry ingredients. Mash the banana completely. In a smaller bowl, mix the wet ingredients (this includes the banana), then quickly mix them into the dry ones. Fold in nuts and berries. Bake at 400F for 20-30 minutes, or until done.

Comments are closed.



  • Archives

    This Entry

    • Post Date :
    • Sunday, Mar 3rd, 2013 at 12:23 pm
    • Category :
    • Sunday recipes
    • Do More :
    • Both comments and pings are currently closed.