Blueberry Coconut Banana Muffins

You hear it all the time, “Breakfast is a very (or sometimes MOST) important meal” but so is hitting the snooze button! I love simple recipes that fit into my fast paced lifestyle. I found this recipe in the wonderful Martha Stewart’s recipe vaults, and I made a few tweaks for my food allergies.

Made the first batch and I’m proud to say that the taste testers not only survived (phew) but they got raving review’s and a multiple request to be made again! Now that makes a bakers heart happy!

Quick and easy breakfast idea: Make these on a weekend and individually wrap a few and freeze the rest. You can quickly warm one or two up in the microwave and put a almond butter on it for some protein and out the door you go!

Healthy Banana Blueberry Muffins
From: Everyday Food
(Adapted for my allergies)

Ingredients:

• 1 c. whole wheat flour
• 3/4 c. all purpose flour
• 1/4 c. wheat germ
• 1/2 tsp baking soda
• 1/2 c.  substituted butter for apple sauce
• 1/3 c. sugar (I usually cut out the granulated sugar)
• 1/3 c. brown sugar
• 2 eggs
• 2 rape bananas, one mashed and one in chunks
• 1/3 c. substituted milk for soy milk
• 1 tsp. vanilla
• 1 c. blueberries
• 1/3 cup coconut (my own addition)

Directions

1. Pre-heat oven to 375 degrees F.
2. Whisk flours, wheat germ, baking soda, salt together and set aside.
3. Mix apple sauce and sugars in a medium sized bowl. I usually omit the granulated sugar if a recipe calls for both white and brown.
4. Add in eggs at one at a time, careful to not over beat with each addition.
5. In a separate bowl, mash mashed banana and fold in the cut banana pieces, soy milk and vanilla.
6. Combine the flour mixture and the banana mixture until both are just blended. Be careful to not overwork the batter.
7. Fold in coconut and blueberries. If you are using frozen blueberries make sure you allow them to thaw and drain the berries out of the juice.
8. Pour batter into prepared muffin and bake in pre-heated oven. Turn the pan half way through cooking time to ensure even baking. Cook for 25-28 minutes, or until toothpick inserted in the center of a muffin comes out clean.
9. Cool on wire rack, then enjoy!

See the original recipe here