Super Sunday ski muffins

It’s cold outside (if you are in the north!) and breakfast is such a cozy time to be indoors, by the woodstove, sipping coffee and eating something warming. These whole wheat banana blueberry muffins are perfect when toasted with a dab of butter. They are healthy and tasty, not always a combination you get with a muffin.   This recipe has six (yes six) bananas in it. That is a lot of banana. You will be so happy when you bite into one if you are a banana lover like me.

And…since this blog is called Bring It, I thought I best bring them somewhere. I decided to pack them up as I headed out with some friends on a Super(bowl) Sunday ski. So while many were eating wings and nachos, we were enjoying these tasty muffins at the top of a run with a thermos full of hot ginger spice tea. Yummmmm…

Ingredients

2 1/2 cups whole wheat flour
1 1/2 cups rolled oats
2 tsp baking soda
1/8 tsp salt
1/4 tsp nutmeg
1 cup honey
3/4 cup canola oil (I used 1/2 cup)
6 mashed ripe bananas
1 Tbsp pure vanilla extract
2 cups fresh or frozen blueberries
1/2 cup coarsely chopped walnuts (optional)

Method

Combine dry ingredients in a large bowl. In a separate bowl combine honey, oil, bananas, and vanilla.

Add wet ingredients to dry ingredients mixing only until the ingredients are combined. A good muffin batter should be lumpy. Cover and refrigerate or bake now.

To bake, set your oven to 350 degrees F. While it preheats, bring your batter to room temperature and grease and flour muffin tins, or line with paper liners.

Gently fold the blueberries and walnuts, if using, into the batter. Fill each muffin cup at least 3/4 full. These muffins do not rise very much.

Bake for 35 – 40 minutes. Test with a knife. The point should come out clean when the muffins are ready.