Blueberry Banana Muffins
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 1/2 cups all purpose flour
- 1/2 cup granulated sugar i used splenda for baking
- 1/4 cup oat bran
- 1 cup mashed banana about 2 to 3
- 1/2 cup unflavored soy milk i used regular milk
- 2 tablespoons vegetable oil i used olive oil but safflower would be better
- 2 teaspoons fresh lemon juice
- 1 1/2 cups fresh blueberries or unthawed frozen blueberries
- Carbohydrate 20.7894974071271 g
- Cholesterol 3.7375 mg
- Fat 3.70204128066297 g
- Fiber 1.75749752857706 g
- Protein 2.73415449067636 g
- Saturated Fat 1.02913628773871 g
- Serving Size 1 1 Serving (75g)
- Sodium 50.6683546529033 mg
- Sugar 19.0319998785501 g
- Trans Fat 0.457212933192317 g
- Calories 122 calories
A Busy Mom's Blueberry Banana Muffin Miracle
Being a mom is a 24/7 job. Between school drop-offs, soccer practice, grocery shopping, and trying to maintain some semblance of a clean house, finding time for myself feels like a distant dream. And let's not even talk about baking. The thought of elaborate recipes with endless ingredients and complicated instructions used to send me running for the pre-packaged snack aisle. But recently, I've discovered a little secret, a tiny pocket of joy in my chaotic world: blueberry banana muffins.
These aren't just any muffins. These are quick, easy, and surprisingly healthy little bursts of happiness that even *I* can manage to whip up between carpools. I've always loved the combination of blueberries and bananas, that sweet and slightly tart flavor explosion that just brightens your day. And the beauty of these muffins is their versatility. You can sneak in some extra oat bran for a fiber boost (don't tell the kids!), swap out the sugar for a healthier alternative, and even use up those overripe bananas that are about to become science experiments on the kitchen counter. It's a win-win situation – a delicious treat and a way to reduce food waste, all in one! I've even started making a double batch and freezing half for those mornings when everyone is rushing out the door and needs a grab-and-go breakfast.
The other day, I was having one of "those" mornings. You know the kind, where everything seems to go wrong. I spilled coffee on my favorite blouse, the kids were fighting over the last yogurt tube, and the dog decided to redecorate the living room with a roll of toilet paper. Just as I was about to lose my mind, I remembered the batch of blueberry banana muffins I had stashed away in the freezer. I popped a couple in the microwave, and within seconds, the warm, comforting aroma filled the kitchen. Taking a bite, I felt a sense of calm wash over me. It was a small moment of peace in the midst of the chaos, a reminder that even on the craziest of days, there's always time for a little bit of sweetness. And for a busy mom like me, that's a miracle in itself.
These muffins aren't just food; they're a symbol of resilience, a testament to the power of simple pleasures. They're a reminder that even in the midst of a whirlwind of responsibilities, we can still find moments of joy and create something delicious and nurturing for ourselves and our families. So, to all the busy moms out there, I urge you: take a break, grab a banana, and bake a batch of these muffins. You deserve it.
And who knows, maybe you'll even find a little bit of magic in the process.
Step-by-step
- Preheat oven to 400 degrees.
- Line 12 muffins cups with paper liners.
- Combine flour, sugar, oat bran, baking powder, and salt in medium bowl; whisk to blend.
- Place mashed bananas in large bowl. Stir in soy milk, egg, oil, and lemon juice. Mix in dry ingredients, then blueberries.
- Divide batter among muffin papers. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Turn muffins out onto rack and cool 10 minutes. Serve warm or at room temperature.
- You can replace soy milk with diary milk if desired
