These Gina DePalma’s Very Good For You Muffins are a great breakfast or snack if you need a boost of energy. Each muffin is loaded with fiber and has around 185 calories plus 6 grams fat each.
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners or spray them lightly with vegetable oil spray.
- Combine whole wheat flour, oats, ground flax, coconut, brown sugar, baking powder, salt, cinnamon, and nutmeg in a mixing bowl.
- Mash the peeled bananas in a medium bowl with a fork; add the applesauce, oil, egg, milk, and maple syrup and mix well to break up the egg and thoroughly combine.
- Add the wet ingredients to the dry ingredients and mix well with a fork– your batter will be stiff and lumpy. Mix in the blueberries.
- Fill each muffin liner or tin section to the top, so that batter is slightly mounded.
- Bake the muffins for 25 minutes; a cake tester inserted should come out clean.
- 1 ¼ cups whole wheat flour
- 1 cup old-fashioned oats
- ½ cup ground flax seed
- 3 tablespoons unsweetened dried coconut
- 2 tablespoons dark brown sugar
- 2 tablespoons baking powder
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 ripe bananas, crushed with a fork
- ½ cup unsweetened or homemade applesauce
- 2 tablespoons canola, or vegetable oil
- 1 large egg
- 3 tablespoons milk (I use almond milk)
- 2 tablespoons maple syrup
- ½ cup blueberries
Ann's Tips and Tricks
You can substitute raisins, dried or fresh chopped cranberries, or an equal amount of other chopped fresh fruit. I like to use the frozen wild blueberries from Trader Joe’s; it is always handy to have a bag of them in the freezer for impromptu smoothies or for healthy muffins and breads.