Banana, blueberry and apple oat muffins

After such a long hiatus since my last post, it seems only fitting that this is a recipe my almost 18 month old son loves as well. I’ve recently allowed him to try some of my baked goods and he loves them. I wanted to create a ‘healthier’ (ie, less sugar, more fruit and fiber) version of my banana muffins; a recipe I will eventually blog someday. I decided that adding oats, halving the sugar, and including two other fruits were the key. You could just as easily add in another berry/fruit to the mix, just keep your proportion of wet to dry in mind: no one likes a soggy muffin!  I also plan on taking these to work as an on the go breakfast for myself; what better way to start off your day than a delicious, and healthy, muffin?

Ingredients:

3 Cups All Purpose Flour
1 Tsp Baking Soda
1 Tsp Salt
1/2 Tsp Baking Powder
1 Tsp Ground Cinnamon
½ Tsp Nutmeg
1/2 Cup Brown Sugar
1 Cup Rolled Oats
1 Cup Vegetable Oil
3 Large Eggs
1 Tbsp Vanilla Extract
6 Ripe Bananas, peeled and coarsely mashed (you can freeze over ripe bananas, then use them later)
1/2 Pint Blueberries
3 Royal Gala Apples, diced

Tools:

Muffin tray
Muffin papers
Mixer
Extra bowl

Method:

Pre heat your oven to 325 F.

Beat your sugar, oil, eggs, and vanilla in a large bowl to blend.

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Next, add your pre mashed banana.  Dice your apples, peel on, nice and small then add them to your other ingredients.

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Whisk the flour, baking soda, salt, baking powder, oats, cinnamon, and nutmeg in a medium bowl to blend, then add your dry ingredients to your wet.  Finally, stir in your blueberries carefully to avoid mashing them.

IMG_7022-3Divide the batter among the prepared muffin cups. Bake your muffins on the middle rack at 325 until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached; about 25 minutes for medium and 30 for large muffins.

Enjoy!

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