I do my best not to eat during the hour leading up to bed time. I also do everything in my power to assure I get at least 8 hours of sleep. Even if I were to hop out of bed and trek right into the kitchen for breakfast (which never happens), I would essentially be starving my body for a good 9 hours. 9 hours! That’s a long time! So it’s no wonder that I take breakfast very seriously.
There are so many people, even health professionals, that have said breakfast isn’t important. I am neither qualified nor interested in telling you one way or another. But for me personally, I need to eat when I am hungry or I am not a pleasant person to be around. Hungry in the morning? Yikes. Best not to try and strike up conversation before I get my blood sugar up.
These muffins remind me of a health food smoothie. Bananas, honey, berries, orange juice, bran… Just one (two if I had a really small dinner the night before) of these standard-sized muffins was enough to hold me over well past my usual lunchtime, which reduced snacking later in the day. Win-win.
And don’t let the bran thing scare you. It gives these muffins an extra dose of dietary fiber and minerals, essential acids, protein and vitamins, not to mention the potassium in the bananas and the antioxidants in the berries. Wow! New Year’s resolution, here you come! And it doesn’t taste gross or anything, it just gives the muffins a different consistency, kind of like if you put oatmeal in the mix. Just trust me, ok?
Mixed Berry Banana Bran Muffins
Makes 12 muffins
Adapted from Annie’s Eats
1¼ c all-purpose flour
½ c oat bran
¼ tsp salt
2½ tbsp nonfat dry milk powder
1 tsp baking powder
¼ tsp baking soda
1½ large bananas
1 egg white
¼ c honey
1 tbsp unsalted butter, melted
½ c orange juice
1½ c frozen mixed berries (thawed, rinsed, and drained)
- Preheat the oven to 375 degrees; line a muffin tin with paper liners
- In a medium bowl, combine the flour, oat bran, salt, milk powder, baking powder, and baking soda; stir together with a fork and set aside
- In a large bowl, mash the banana with a fork
- Add the egg white and blend until the mixture is slightly frothy
- Blend in the honey, butter and orange juice
- Mix in the dry ingredients just until incorporated
- Gently fold in the berries with a spatula until evenly incorporated
- Evenly divide the batter between the prepared muffin liners
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean
- Let cool in the pan about 5 minutes; transfer to a wire rack to cool completely