In a sad attempt to offset the sudden expansion of my thighs, I've decided to make some muffins. Ah, yes, it is quite possible to make your thighs feel less self conscious by feeding them muffins. The constant rubbing together and jiggling is their way of asking, no, begging for something other than leftover pie. And seeing as how these muffins contain no butter, no pecans, no pumpkin or cream cheese, I think I'm on my way to receiving a happy little "Thank you" from my two friends.
Healthy Blueberry and Banana Muffins
Adapted from Bon Appétit
1 1/2 cups AP flour
1/2 cup sugar
1/4 cup oat bran
2 tsp salt
1 cup mashed ripe bananas (about 3)
1/2 cup soy milk (I used buttermilk)
2 tbsp oil
2 tsp lemon juice
1 1/2 cups frozen blueberries, unthawed
Directions:Preheat oven to 400°F. Line 12 muffin cups with paper liners. Combine flour, sugar, oat bran, baking powder, and salt in medium bowl; whisk to blend.
Place mashed bananas in large bowl. Stir in soy milk, egg, oil, and lemon juice. Mix in dry ingredients, then blueberries. Divide batter among muffin papers. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Turn muffins out onto rack and cool 10 minutes. Serve warm or at room temperature.
I love these warm and spread with almond butter. Oh, yeah!!