blueberries

Blueberry Banana Muffins

Michelle Underwood Recipes , , 0 Comment

 

Blueberry Banana Muffins

Michelle Underwood
We have healthy blueberry muffins and indulgent blueberry muffins in our house. These are the healthy ones. I hope to post the indulgent one soon. Serve these for a breakfast your family will love and that you can feel good about. I usually make muffins about once a week and rotate through my recipes to avoid burnout. These muffins are requested again and again.
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Course Breakfast
Servings 12 muffins

Equipment

  • muffin tin

Ingredients
  

  • 3 ripe banana, small to medium
  • 1/2 cup maple syrup
  • 2 tbsp butter, melted
  • 1 egg
  • 1 tbsp vanilla
  • 1.5 cups white wheat flour can substitute Einkhorn flour
  • 1/8 cup flax seed, ground
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup blueberries, mini

Instructions
 

  • Preheat oven to 375 degrees.
  • Mash bananas in a medium bowl. Add maple syrup, butter, egg and vanilla. Mix well.
  • In a large bowl combine flour, flax, baking soda, baking powder and salt.
  • Add liquid ingredients to dry and stir just until combined. Fold in blueberries.
  • Add batter to muffin tins, filling about 2/3 full. Bake for 20 minutes our until a toothpick comes out clean.

Baked Oatmeal

Michelle Underwood Recipes , , 0 Comment

 

Baked Oatmeal

Michelle Underwood
This healthy quick breakfast is a treat on a cold morning. This recipe is amazingly delicious and one my family requests again and again. This recipe makes 8 servings. It reheats well and is also good cold. So embrace any leftovers.
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Prep Time 10 mins
Cook Time 40 mins
Course Breakfast
Servings 8 servings

Equipment

  • 13x9 inch baking dish

Ingredients
  

  • 4 cups oats
  • 4 cups milk
  • 4 tbsp butter, melted choose grass fed when possible.
  • 2/3 cup maple syrup
  • 2 eggs
  • 2 tsp vanilla
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt
  • 2 cup mini blueberries If using regular blueberries, decrease to 1 cup. Peaches are also delicious in this recipe, chop small and stick with the 2 cup measurement.

Instructions
 

  • Soak your oats overnight with milk in a large bowl in the refrigerator. See notes below on why to soak your oats first.
  • In the morning remove soaked oats from the fridge and preheat your over to 375 degrees.
  • Add the butter to a 13x9 inch casserole dish and allow to melt in the oven during the preheat. This not only melts your butter for the recipe, but butters your dish at the same time, which is a time saving bonus!
  • To soaked oats, add maple syrup, eggs, vanilla, baking powder, cinnamon and salt. Mix until incorporated. Fold in blueberries and melted butter.
  • Bake in the oven for 30-40 minutes. until golden brown and set in the center.

Notes

Soaked oats are a traditional food that is more digestible.  This is due to the breakdown of the starches during the soaking process.  Soaking has also shown to reduce phytic acid which is known to bind with certain minerals in our diet like magnesium, calcium, iron, and zinc, making them less digestible.  Therefore soaking our oats may help make them more not only more digestible but more nutritious.   
If you happen to forget to soak your oats the night before, don't sweat it.  This recipe works great with dry oats as well.