Fruit & Oat Breakfast Muffins

 

Recently, I picked up a cookbook at the Dollar Tree with "Fresh" ingredients.  Some of the food photos within the "Fresh" cookbook look like a combo of road tar and sawdust.  I'm just not ready to be that healthy but I do want to cook healthier.  This is the compromise.  

This recipe is loosely based on one included in that book.  Of course, I've made significant changes but it is still on the healthier side.  Instead of white flour, you can substitute wheat.

Makes about 1 dozen regular size muffins.  

Ingredients:

Dry

1 1/2 cups all purpose flour

2 1/3 cups rolled oats

1 tsp. baking powder

1 tsp. ground cinnamon

1 tsp. salt

1/2 cup brown sugar, packed 

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Wet

2 bananas mashed

2 large eggs, separated

1 cup milk

3 Tbsp. canola oil

1 tsp. vanilla

1 cup blueberries  (I only had about 1/2 cup on hand and that worked just fine.

Directions:

Mix the dry ingredients in a deep bowl.  Stir well.

Make a well in the center of dry ingredients.

In a separate bowl mix the banana, egg yolks  (save the whites in a separate bowl), milk, oil and vanilla.

Once mixed, pour in well and stir into dry ingredients until things are blended.  Don't over mix.

Whip the egg whites until soft peaks form and blend into muffin mix along with the blueberries.  Again, don't over stir but do blend the ingredients.  

Spray muffin tin with non-stick spray or line with cupcake liners and fill each muffin cup almost to the top.  (These are dense and don't raise much.  They will even settle a bit if there are leftovers for the next day.)

Bake for 25-30 minutes in a 350 degree oven.

Remove when done and let sit for about ten minutes before removing from pans.

(I didn't fill my batch up to the top and ended up with extra batter.  I got another dozen mini muffins!) Store leftovers in the refrigerator if they are around more than a day.