Banana Blueberry Muffins for ADD Nutrition
Banana Blueberry Muffins
2 cups of sprouted whole wheat flour
1 cup of oat flour (Put enough oatmeal into your blender to make a cup of flour. Process until it is a coarse flour.)
1/3 cup of flax meal
1/3 cup of brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon allspice
1 cup chopped and toasted walnuts (Toasting is optional. I do this in the microwave in 20 second increments.)
2 packets of Truvia (optional)
1 cup frozen blueberries
1 cup of Greek yogurt + 1 cup of water stirred together
1 cup of mashed ripe bananas
2 large eggs
1/4 cup full flavored molasses
1/3 cup of oil (I use walnut or canola.)
Preheat the oven to 350 degrees.
Combine the sprouted grain flour, oat flour, flax, brown sugar, salt, baking powder, baking soda, allspice, walnuts, and Truvia, if desired, and mix them thoroughly in a large bowl. Add the frozen blueberries and toss them gently in the flour mixture.
Mix the yogurt and water together until it is smooth. Beat the two eggs into the mashed bananas. Pour the yogurt, bananas, molasses, and oil into the dry ingredients. Stir gently until the muffins are just mixed. Vigorous stirring will break the blueberries.
Spray 24 muffin cups with non-stick cooking spray or use cupcake papers. Divide the batter evenly into the cups. Bake until a toothpick inserted into the center of the muffin comes out clean. This takes about 28-30 minutes. Cool the muffins on racks. The muffins keep for about a week in the refrigerator. They can be frozen and thawed for later use.
These Banana Blueberry Muffins can be stirred together and baked in less than an hour. Kids love to help with banana mashing, measuring and stirring. In about an hour, you and your family can be standing with fresh hot muffins in your hands. Enjoy your best nutrition for Attention Deficit Disorder!
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