Most mornings, oatmeal is for breakfast. Old-fashioned oats (don’t let me catch you using instant) + a pat of butter + honey + cinnamon + diced banana + chopped pecans. Hardy and delicious, a great start to the morning. I’m going to share my recipe for blueberry oatmeal muffins with you, but as I always, I have a little story first!
Some mornings I know time will simply not allow for this 7-10 minute meal preparation. And I just haven’t wrapped my mind around the idea of overnight oats. Any of y’all have a recipe you’d recommend to me? I’d be willing to venture out if I received a good recommendation.
Anyhow, although I may procrastinate when it comes to many areas of my life, breakfast is not one. Therefore, muffins are an ideal vehicle to satisfy both my love and need of breakfast.
I have always loved a good muffin. My freshman year at Texas A&M, like a dummy, I scheduled Business Calculus at 8 a.m. across campus in the Blocker building. Other than the chance of a pop quiz, Blocker’s muffins were the only thing motivating me to show up for class. Not that I ever skipped class, Mom and Dad…
a) Lesson learned, never schedule a math class at 8 a.m.
b) Dang those muffins were good!
What made these blueberry muffins so good was that they had texture. A crumbly, silky body of a muffin, laced with a proportional amount of blueberries, and topped with a crisp turbinado sugar-coating.
Therefore, months ago, when I decided I needed to bring muffins back into my life, I thought back to those. Finding their recipe wasn’t an option. I also had it in my mind to try to make these as healthy as I possibly could without sacrificing flavor or a wonderful eating experience. Yes I’m calling it an experience when you eat these muffins.
My Muffins Bring All the Boys to the Yard
Muffins, milkshakes, I always get those lyrics messed up. But nonetheless after countless attempts, I finally believe I have a muffin worth sharing with all of you.
After months of trial and error, here is my favorite muffin recipe. Combining all that I love in flavor and texture, these are sure to please, even those who aren't morning people!
- 1/3 c canola oil
- 1/2 c honey or 100% pure maple syrup
- 2 lg eggs
- 1 c ripe bananas mashed
- 1/4 c milk
- 1 tsp baking soda
- 1 tsp vanilla
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 3/4 c whole wheat flour
- 3/4 c oatmeal
- 1 c blueberries
- 1/2 c nuts chopped (optional)
Preheat oven to 325 degrees Fahrenheit.
In a large bowl, whisk together oil, honey, eggs, bananas, milk and vanilla. Gently, whisk baking soda, salt, cinnamon and flour into liquids. Then fold in oatmeal, blueberries and nuts until just combined. Be sure not to over-mix.
Dish out into greased muffin tins 3/4 of the way from the top of each cup.
Optional - top with a mixture of cinnamon and turbinado sugar (Sugar in the Raw) for added texture before moving pans to oven.
Bake for 20-25 minutes. Cool in pans for 5-10 minutes.
Then remove muffins from pan and allow to cool completely on cooling rack, or serve warm.
*If using maple syrup, be sure to use 100% real maple syrup and not an imitation syrup.
**A few times, I have also added 2-3 scoops of protein powder (vanilla) when I mix in dry ingredients.
This recipe can also be made with regular ole AP flour, but I like the nutty flavor the whole wheat adds.
For other recipe posts here on sheerheart.org, click here. My plan is to post more recipes as I fall in love with different things I have been making.