chemicalfreeskinny:

RECIPE: DELICIOUS, HOMEMADE BREAKFAST
Blueberry-Banana Muffins With Crumb Topping 
A “Grab-n-Go” option…free of unwanted preservatives, colorings and additives makes them so much healthier than processed breakfast choices—and better tasting too! 
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Blueberry-Banana Muffins With Crumb Topping
Ingredients
3 ripe bananas 
1/4 cup vegetable oil
1 cup sugar
1 tsp. salt
1 tsp. (aluminum-free*) baking soda
2 1/2 cups (organic*) flour, divided
3/4 cup fresh or unthawed frozen blueberries
1/2 cup (additive-free*) brown sugar
4 Tbsp. (additive-free*) nondairy margarine
*ChemicalFreeSkinny recommendations
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Directions
Preheat the oven to 350°F. In a medium bowl, mash the bananas with  the oil and sugar and mix well. In a small bowl, sift together the salt,  baking soda, and 2 cups of the flour. Add the dry mixture to the banana  mixture and stir by hand until the two are thoroughly combined. Fold in  the blueberries.
Pour the batter into a lined muffin pan. In a  small bowl, combine the remaining 1/2 cup of flour, the brown sugar, and  the nondairy margarine. Stir until the mixture forms coarse crumbs then  sprinkle the crumbs onto the muffins. Bake the muffins for 25 minutes  or until a toothpick inserted in the middle comes out clean.
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(Source:chooseveg.com;photo:pinchmysalt)

I WANT!
Jul 27, 2010

chemicalfreeskinny:

RECIPE: DELICIOUS, HOMEMADE BREAKFAST

Blueberry-Banana Muffins With Crumb Topping

A “Grab-n-Go” option…free of unwanted preservatives, colorings and additives makes them so much healthier than processed breakfast choices—and better tasting too!

________

Blueberry-Banana Muffins With Crumb Topping

Ingredients

  • 3 ripe bananas
  • 1/4 cup vegetable oil
  • 1 cup sugar
  • 1 tsp. salt
  • 1 tsp. (aluminum-free*) baking soda
  • 2 1/2 cups (organic*) flour, divided
  • 3/4 cup fresh or unthawed frozen blueberries
  • 1/2 cup (additive-free*) brown sugar
  • 4 Tbsp. (additive-free*) nondairy margarine

*ChemicalFreeSkinny recommendations

______________

Directions

Preheat the oven to 350°F. In a medium bowl, mash the bananas with the oil and sugar and mix well. In a small bowl, sift together the salt, baking soda, and 2 cups of the flour. Add the dry mixture to the banana mixture and stir by hand until the two are thoroughly combined. Fold in the blueberries.

Pour the batter into a lined muffin pan. In a small bowl, combine the remaining 1/2 cup of flour, the brown sugar, and the nondairy margarine. Stir until the mixture forms coarse crumbs then sprinkle the crumbs onto the muffins. Bake the muffins for 25 minutes or until a toothpick inserted in the middle comes out clean.

 __________

(Source:chooseveg.com;photo:pinchmysalt)

I WANT!