Sarah-Kate Lynch’s Low-fat Banana-Blueberry Honey Muffins
I love muffins. They’re perfect for a quick breakfast or snack, and I especially love when they can make me feel like I’m making a healthy choice. Today’s recipe for Low-fat Banana-Blueberry Honey Muffins comes from author Sarah-Kate Lynch whose novel The Wedding Bees is on sale today. The Wedding Bees is about finding sweetness where you least expect it and learning to love your way home. And what better way to add some sweetness to your life than by baking these delicious muffins?
1 cup self-rising flour
1/3 cup rye flour
1 teaspoon baking soda
2 tablespoons grapeseed oil (or olive if you like the taste)
2 large eggs1/3 cup runny honey
2 to 3 ripe bananas, mashed
1/3 cup runny yogurt
1 teaspoon pure vanilla extract
1 cup fresh blueberries
Preheat the oven to 350°F.
Combine the dry and wet ingredients (except the blueberries) in separate bowls. Gently mix the wet ingredients into the dry ingredients (do not overmix), then fold in the blueberries.
Pour the mixture into muffin cups and bake for 25 minutes, or until lightly browned. Eat. Do not feel obliged to share.
They also freeze well, so you can heat one in the microwave whenever you feel the need for a pick-me-up.