The last couple of weeks, I’ve been trying something different with my workouts. I set my alarm for 5am, have a quick cup of coffee and maybe a breakfast cookie if I feel close to death, and then head to the basement/treadmill and weights to get in a quick workout in before I have to get my daughter to school. I love getting my workout in early and I love that extra hour or so that I now have to play with during the day. I do not however love losing sleep and it’s a bit of a challenge to actually make my body move around that early vs my old routine (wake up and drink a pot of coffee until I felt human) I have to admit though, knowing that one of these beautiful berry studded muffins is waiting for me afterwards definitely helps.
I’d like to point out that these muffins are pretty big. Not quite JUMBO size but well on their way. I say that because for 155 calories, 4 grams fiber and 5 grams of protein…. Well, those are pretty great numbers in the muffin nutrition department. My 3,457th pet peeve is when a recipe claims to be super healthy and low calorie but the serving size is only 2 bites. Ugh, super annoying. A two bite muffin is definitely a mini muffin (in which case the serving size should clearly be 3 muffins) Is it weird to feel so strongly about portion sizes? Well, another endearing quality then…. Or just a tolerated quality😉 So try this awesomely portioned breakfast/anytime muffin and let me know if you love it as much as I do.
Banana Berry Muffins
- 3 over ripened bananas
- 2 eggs
- 2 teaspoons vanilla extract
- 2/3 cup granulated sugar
- 1/2 cup plain fat free greek yogurt
- 1/2 cup 2% milk
- 1 cup all purpose flour
- 2/3 cup white whole wheat flour
- 1/4 cup milled golden flaxseed
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 pinch salt
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 15 fresh blueberries (topping)
- 15 fresh raspberries (topping)
Preheat oven 350
In a medium sized mixing bowl, thoroughly mash ripened bananas.
Add eggs, vanilla, sugar, yogurt and milk and whisk until smooth.
In a separate bowl, combine flours, flaxseed, baking powder, baking soda, salt and cinnamon.
Gently stir in the flour mixture into the wet ingredients, being careful not to over mix.
Fold in 2 cups of berries.
Divide among lined baking pan cups. I filled each cup almost to the top and ended up making 15 muffins.*
Top each muffin with a raspberry and blueberry.
Bake 25 minutes or until a toothpick removes cleanly.
* pour a half tablespoon or so of water into any empty baking cups to ensure even heating
Nutrition Facts Servings 15 Amount Per Serving Calories 154 Total Fat 2g Saturated Fat 0g Monounsaturated Fat 0g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 29mg Sodium 136mg Potassium 154mg Total Carbohydrate31g Dietary Fiber 4g Sugars 15g Protein 5g