Although breakfast is the most important meal of the day, as all dieticians state, most of the time, due to morning rush, the hurry to get to work on time, beat traffic, get the kids ready to school etc, its usually the unhealthiest meal of day. Sad but true. Therefore, breakfast can easily become a challenge, especially if you are like me, trying to eat a fresh homemade breakfast that doesn’t include milk (am lactose intolerant), cereal (come on, we all know its loaded with junk), or a store bought granola bar (I hate these!) But with a little planning, breakfast can easily become healthy again because it’s never a bad idea to start the day with a healthy breakfast.
The idea behind making these muffins originated because my two years daughter, Celine, loves everything cupcakes. (She doesn’t know the difference between cupcakes and muffins, but then most of us don’t either). As much as I would love for her to eat an organic egg omelet every day, it usually a struggle to just get her to eat anything, not just breakfast. Unless it’s a kinder surprise egg, then she has no issues eating it in a nano-second. She is quit a very picky eater, just like any other toddler, I suppose. So knowing how much she loved cupcakes, I made here these healthy blueberry muffins, that are kids friendly in the sense that they won’t get your little one into a sugar rush, and adult friendly in the sense that they won’t get your blood sugar into the roof.
You might think that because these are healthy, than they won’t taste as good. Let me assure you that the taste was no bargain while making these, although they have only little butter, trust me you won’t miss the butter because the sour cream make these muffins moist, the bananas add sweetness, and blueberries adds the antioxidants. Let us not forget the oat bran and wheat germ. Oat bran is loaded with vitamin B and fibers, while wheat germ is an excellent source of vitamin A & E and other stuff I have no idea about. Not bad at all, especially for the most important meal of the day.
Yield: 12 Muffins
Ingredients
- • 1 1/2 cups (173 g) all purpose flour
- • 1/2 cup (75 g) oat bran
- • 3/4 cup (50 g) wheat germ
- • 3 tsp baking powder
- • 1/2 tsp salt
- • 4 tbsp (60 g) butter, melted
- • 3 bananas, ripe and mashed
- • 1 cup (245 g) sour cream
- • 3 eggs, _at room temperature
- • 1 tsp vanilla
- • 1/4 cup (50 g) unrefined dark brown sugar
- • 1 1/2 cup (230 g) frozen blueberries, _not thawed
Steps
- Stand Mixer
- Preheat oven to 180°C / 350° F / Gas mark 4.
- Spray a muffin pan with no stick vegetable oil or line the muffin pan with paper liners.
- In a large bowl combine flour, oat bran, wheat germ, baking powder and salt. Reserve two table spoons of the dry ingredients for tossing the blueberries (step 4). Set aside.
- In the bowl of the stand mixer, fitted with the paddle attachment, mix the bananas, and sour cream , for 3 – 5 minutes unit blended.
- Add the eggs one by one mixing well after each addition. Add the vanilla. Add the sugar, mix for 2 minutes.
- With the mixer on low speed, gradually add the flour. Once all the flour is used, increase to speed to medium high and mix for 3 minutes.
- Fold the blueberries with the reserved two tablespoons flour.
- Using a spatula, gently fold the blueberries into the mixture.
- Divide the mixture evenly into the prepared muffin pan. Bake in a preheated oven for 25 – 30 minutes or until a toothpick inserted into the center of a muffin comes out clean
- Remove from oven and place on a wire rack to cool slightly before serving. Thermomix way:
- In a large bowl combine flour, oat bran, wheat germ, baking powder and salt. Reserve two table spoons of the dry ingredients for tossing the blueberries (step 4). Set aside
- In the thermomix bowl, mix the butter, bananas, sour cream, 60 seconds, speed 4.
- Add the eggs one by one mixing for 30 seconds speed 4 Add the vanilla and sugar and mix for 60 second, speed 4.
- Use the thermomix measuring cup to pour the dry ingredients into the thermomix bowl. Mix on speed 4 until the dry ingredients are incorporated.
- With the mixer on low speed, gradually add the flour. Once all the flour is used, mix on speed 5 for 30 seconds.
- Using thermomix spatula, fold the blueberries with the reserved two tablespoons flour.
- Using thermomix spatula, gently fold the blueberries into the mixture.
- Divide the mixture evenly into the prepared muffin pan. Bake in a preheated oven for 25 – 30 minutes or until a toothpick inserted into the center of a muffin comes out clean
- Remove from oven and place on a wire rack to cool slightly before serving.
A little side note, I’ve drastically reduced the sugar because I like to reserve sugar for my desserts. As much as I would love to have dessert for breakfast, am afraid my waistline has no mercy on such behavior. So, skip the typical sugar and butter loaded muffins and make a batch of these instead. Your waist line will thank you.
Btw, these muffins have the same effect on Celine as the kinder surprise eggs. They are gone in a nano second.
Do you usually struggle to have a decent and healthy breakfast everyday? Do you struggle with your kids to get them to eat breakfast? Or to eat anything at all?
Do you think breakfast should be the healthiest meal of the day, or do you indulge in breakfast and eat healthy for the rest of the day?
I’d love to hear what you think so please share your thoughts.
Enjoy your breakfast ladies and gentlemen!
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