Super Antioxidant Enhanced Blueberry Muffins

I tweaked this recipe to make these SUPER HEALTHY. ALL of my kids LOVE THEM!! NO SUGAR:) either!

Changes-Instead of sugar I used honey
Instead of Oat Flour I used flaxeed
Instead of buttermilk I used plain yogurt
Instead of Canola Oil I used Smart Balance Oil

Additions:
Added 1 tsp of cinnamon

Ingredients
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup of honey
1/4 cup ground flaxeed
1/4 cup quick cooking oats
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 and 1/2 cup blueberries (I used freeze dried and you can also use frozen)
1/2 cup chopped walnuts
1 RIPE banana mashed
1 cup plain yogurt
1 egg
1 tablespoon smart balance oil
1 teaspoon vanilla extract
1 tsp of cinnamon
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.

In a large bowl, stir together the all-purpose flour, whole wheat flour, honey, flax, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, yogurt, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.

Jenn's Special Antioxidant Wake Me Up Before You GO GO Blueberry Smoothie!

1 cup of plain low-fat yogurt or plain greek yogurt
1 and 1/2 cups of frozen blueberries
1 very ripe banana (the riper the sweeter)
1 capful of real vanilla (not artificial)
1 handful of spinach (optional, promise you can't taste it:)
1-2 tablespoons of wheat germ (optional, can't taste this either!)

My toddler and I share this for breakfast every morning after the older kids go to school. He always points to the blender and says "booberry," as a hint to make it! Loaded with antioxidants,protein, and calcium it is a GREAT WAY to start the day!

Two GREAT Granola Bar Recipes:)

Molasses and Ginger Granola Bars (FROM GOOD LIFE EATS BLOG)
Ingredients:
2 1/2 cup old-fashioned rolled oats (not quick cook)
1 teaspoon cinnamon
1-2 teaspoons ground ginger
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/3 cup molasses
1/4 cup maple syrup
3/4 teaspoon vanilla extract
1 cup Medjool dates, pitted
2/3 cup chopped pecans
1/3 cup unsalted sunflower seeds
1/2 cup chopped dried apricots
1/2 cup dried cranberries

Directions:
In a full sized food processor, combine the molasses, maple syrup, vanilla, and dates. Pulse three times. Add the cinnamon, ginger, salt, nutmeg, and cloves. Puree until mixture is smooth. Add the oats and pulse until the oats are coarsely chopped.

Remove the oat mixture from the food processor and transfer to a medium bowl, taking care to scrape the edges of the food processor to remove all of the mixture. Stir in the cranberries, pecans, apricots, and sunflower seeds until well mixed.

Line an 8x8 baking pan with parchment paper (Kitchen Tip: Lining Pans with Parchment). Press the oat mixture into the baking pan until the mixture is evenly distributed throughout the pan and tightly packed.

Bake at 325 degrees F for 25 minutes. Remove from oven, cool in the freezer until the bars are firm. Lift the parchment paper out of the pan, remove, and cut into 8-12 bars.

Store bars in an airtight container for up to a week. Bars may be frozen for up to a month and thawed as needed.

Honey/Brown Sugar Granola Bars


7 cups of Oats

1/2 cup oil

1/2 tsp. salt

ON STOVETOP
3/4 cup of honey

3/4 (I use a 1/2) cup of brown sugar

1 tsp of vanilla

1 tsp (you can put as much as a tablespoon depending on preference) of almond extract

2 tsp of cinnamon

Mix together on stove over medium heat


Combine everything together add 1/2 cup sesame seeds and

1/2 of sunflower seeds. (I usually do 1/2 pecans and 1/2 walnuts or almonds).

Place on sprayed cookie sheet in oven on 300 for 35mins.