There are some food combos that always work…Peanut butter and jam. Ham and cheese. Apple pie and ice cream. Blueberry and banana.
This recipe is based on one from an old cookbook called Purity Cookbook: The Complete Guide to Canadian Cooking.
The cook book was published in 1917 and has since been revised several times. I own a copy that was published in the 1960s as well as another that was released in 2011. They have lots of great recipes that are truly timeless and some others that are very indicative of the food trends at the time (how about some bologna stuffed with cheese, BBQd and then glazed in marmalade?) . I used their muffin recipe as the base and made a few changes.
- 2 cups whole wheat flour
- 3 teaspoons baking powder
- 1 egg
- 1 cup milk
- ¼ cup maple syrup or honey
- 2 mashed bananas
- 1 cup blueberries
- Preheat oven to 400F (I used the convection setting)
- Combine all the dry ingredients together in medium bowl
- Beat together the egg, milk, maple syrup and bananas in a separate bowl
- Add wet ingredients to dry and stir lightly until just combined
- Gently fold in berries
- Pour into lined muffin pan and bake for about 20 minutes
These muffins are super quick to make; they were ready before the oven had preheated! Muffins are a perfect breakfast because they can be eaten on the go, which is great for someone like my husband who isn’t hungry first thing in the morning, but gets the munchies on the drive into work.
David’s grandma has an older copy of the cookbook I used and she would frequently make recipes from it. The china plate I used for these photos is actually her wedding china that she gave us when we got married. Awwww. We do actually use it too!
I would consider these muffins part of a healthy breakfast or snack because they are made with whole wheat flour, a natural sweetener and contain loads of fruit. So go ahead, whip up a batch!