Miriam Barton has a new cookbook coming out called Meatless Meals for Meat Eaters. I don't remember how I stumbled across her blog, but I've been fascinated by it ever since. My kids absolutely adore muffins, so I thought these would be a great first recipe to try out. And, as luck would have it, the blueberries at the store were humongous the day I went shopping. The 7 yr old also adores humongous blueberries!
Check out the ingredient list going into these muffins. Nothing but good stuff! Not to mention my house was smelling uh-mazing while these were cooking. My kids literally scarfed these down as though they were eating cake or something.
One small thing. If any ingredient is even remotely exotic, the chances of finding it around these parts is zero, zilch, nil, nada. You get the picture. I had to make a couple of minor adjustments, but no biggie. Also, the recipe is written as though the topping is optional. Trust me, you want the topping!! :)
Banana Oatmeal Blueberry Muffins
Recipe from Meatless Meals for Meat Eaters
3 mashed bananas
1 cup spelt flour* (I used All Purpose flour)
1 ¼ cup rolled oats
½ cup agave nectar (Couldn't find this)
¼ cup honey (I doubled the honey to make up for the agave nectar)
2 teaspoons olive oil
1 teaspoon baking soda
½ teaspoon sea salt
½ teaspoon ground cinnamon
1 cup blueberries
2 tablespoons butter
2 tablespoons brown sugar
¼ cup flour
¼ teaspoon ground cinnamon
Preheat oven to 325. Line a cupcake pan with muffin liners.
In a large mixing bowl whisk together all of the ingredients except the blueberries. Gently fold in the blueberries at the last.
Fill each liner until almost full with batter.
If you are making them with the topping, put the ingredients together in a small bowl and cut them together using two butter knives or a pastry blender. Sprinkle and gently press the topping onto the tops of each muffin.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean