Ever since I can remember, I’ve been taking family trips to Martha’s Vineyard each year. I feel like I know the island like the back of my hand, and love it like a second home. We have a few regular spots we stop into every trip, some well-known and other hidden gems we’ve discovered, but one place we make at least one visit to each time we’re there is the The Black Dog. Until recently, you could only buy their merchandise on the island, which made it all the more special to go in and browse. Everything is way over-priced, but that never stopped us from buying a new t-shirt for years on end, just as a keepsake to remember the many memories we’ve made there. On one particular trip a long time ago, we purchased the Black Dog Cookbook, and it’s been a family staple ever since. I think there are probably only a handful of recipes in it that we ever even make from it, but one of them is this muffin recipe, and it never gets old.
In my family, we’re all about baked goods for breakfast – a flaky, buttery scone, or a big, fluffy muffin with a latte on Saturday mornings – but we like to be health conscious too, so these muffins are the perfect choice. Whole wheat flour is swapped in for white, oil is used in place of butter, and it’s loaded with rolled oats, bananas and blueberries. This time when I made the muffins, we were actually out of wheat flour, so I used almond meal and ground flax seed to replace some of the flour, and they still came out great. They are not light and fluffy muffins – they are hearty and dense, but really soul-satisfying. I always feel good when I eat these, and that’s not usually a characteristic of gobbling up a carb-loaded muffin! The recipe is very adaptable to different kinds of flours, and I bet you could throw in some other kinds of berries and they’d be great with those too. The only pointer I’d highly recommend following is to use less oil than indicated – I’d say 3/4 is definitely sufficient. No need to have that extra fat if you can do without it!
The next time you’re craving a healthier morning treat, or like me you’ve got loads of rotten bananas you’ve been collecting, I suggest you whip up a batch of these muffins. They go together quickly and easily, and they definitely won’t let you down. In fact, I might just make myself a batch for the weekend!
Whole Wheat Banana Blueberry Muffins
2½ cups whole wheat flour
1½ cups rolled oats
2 tsp baking soda
1/8 tsp salt
¼ tsp ground mace or nutmeg
1 cup honey
1 cup canola oil
6 medium mashed ripe bananas
1 Tbs pure vanilla extract
2 cups fresh blueberries
1) Combine dry ingredients in a large bowl.
2) In a separate bowl, blend together honey, oil, bananas and vanilla.
3) Add the wet ingredients to the dry ingredients mixing only until ingredients are combined. A good muffin batter should be lumpy. Cover and refrigerate overnight or proceed to bake now.
4) To bake, set your oven at 350°F. While it preheats, bring your batter to room temperature and grease and flour muffin tins (this recipe should make about 16-20 muffins). I typically use muffin tin liners instead, which works like a charm.
5) Gently fold the blueberries into the batter. Fill each muffin cup at least ¾ full. These muffins don’t rise much at all.
6) Bake for about 30 to 45 minutes. Test with a knife. The point should come out clean when the muffins are ready.