I’m forever looking for a healthy, fast breakfast option. something that I can either make in a minute or two in the morning, or something I can make ahead and grab on my way out the door. Muffins work best for me, but often they aren’t as healthy as I’d like. Splurging on a big, sugary muffin every now and then is one thing, but for my weekday breakfast, that just doesn’t work. So, I’ve made these mini-muffins, so that I can grab a couple on my way out the door. You could easily make larger ones from this recipe, if that works better for you. The BEST part of the recipe it that all you need is ONE bowl and a muffin tin – quick and easy preparation and clean-up. Enjoy!
- 1 large overripe banana
- 1/4 cup granulated sugar
- 1 egg white
- 1 tablespoon coconut oil
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/8 teaspoon cinnamon
- Pinch of cardamom (or nutmeg, if you prefer)
- 1/2 cup blueberries
- Preheat over to 350°F and line a mini-muffin pan with four liners (or grease), I used my reusable silicone liners that I LOVE
- In a medium bowl, mash banana. Add sugar, egg white, and oil. Stir until just combined (mixture will still be lumpy).
- Add flour, baking powder, baking soda, salt, cinnamon, and cardamom. Stir until just combined, then gently fold in blueberries.
- Divide mixture between 12 mini-muffin cups, filling each about 3/4 of the way full. Bake for about 20 minutes, the tops of the muffins begin to turn golden. Test with toothpick, it should come out clean.
- Transfer to a cooling rack to cool completely. Store in the refrigerator.