Yummy Tummy Blueberry Muffins

Both of my boys are huge fans of mini muffins. Their mom, however, is not a huge fan of the copious amounts of sugars found in these little morsels. So, I set out to modify a few muffin recipes I have collected over the years to create a {healthier} mini blueberry muffin for my wee ones to nosh on.  With the help of my kitchen assistant and chief taste tester, Zachary, I created ‘Yummy Tummy Blueberry Muffins’, using whole wheat flour, fibre cereals and bananas in the place of cups of sugar.

Ingredients:


1.5 cups    Whole Wheat Flour (or all-purpose flour, or a combo of both)
1 cup         Fibre Cereal (do not use flakes)
1/2 cup      Sugar
1 tsp          Baking Soda
1 cup         Blueberries (if frozen, let them thaw first)
2 or 3         Mashed, ripe bananas
1/4 cup      Oil (I use extra virgin olive oil)
2                Eggs

Make It:

• Preheat the oven to 350 degrees; line your muffin tin or grease each cup.
• Mix together all dry ingredients (flour, cereal, sugar, baking soda); fold in blueberries
• In a separate bowl, mix together the mashed bananas, oil and eggs. 
• Add your wet ingredients to your dry ingredients. Stir gently until mixed well. Do not over mix.
• Spoon the mixture into a muffin tray (I prefer mini muffin trays)
• Bake for 15 minutes (mini muffins) or 22 minutes (regular muffins), or until the tops are slightly golden. (REMEMBER: your oven may be different from mine! Keep on eye on these bad boys while they’re in the oven)
• Remove from muffin tin and allow to cool on a wire rack for at least 10 minutes.

Tip:  Choose a fibre cereal that looks ‘stringy’ (or like little worms, as my 3 year old pointed out) with less than 4g of sugar per serving (I like PC Blue Menu Fibre First cereal, but there are many to choose from)

Tip:  If you are using fresh blueberries, stick them in the freezer for about 10 or 15 minutes before adding them into the mixture.