Most of my recipes happen on a whim.
Despite my usual inclination to program all the things, there are very few occasions where I set out to create a dish with a clear and specific idea in mind. I’m talking premeditated planning, where a glimmer of creativity leads to a trip to the local grocery store and the purchasing of specific ingredients in order to execute that very same idea. My Pomegranate Citrus Salad was an exception. My Stuffed Artichoke Soup with Brown Rice and Asiago was another. Those recipes are few and far between though.
What typically happens is I poke my head in the fridge, the pantry, the dark corner of my basement or wherever I store food and see what’s a doing. Do I have an abundance of anything? Is something in danger of going bad? I explore all visual and mental avenues, root around, and wait for the ingredients to speak to me. Figuratively of course, although there was one squash I swear whispered something naughty. Given the character of gourds, I’m not surprised. In any event, my meals generally come together as a result of what my food tells me, which is certainly true of these muffins.
During a routine survey one evening, I realized I had a little bit of buttermilk leftover in the fridge, a handful of brown bananas sunning themselves on my counter, and a plethora of blueberries waiting to be eaten. So I did what anyone in my situation would do. I made muffins: Blueberry Banana Buttermilk Soaked Oat Muffins to be exact.
These gems are a mouthful in more ways than one. They are light and fluffy, and they are bursting with blueberries and banana-ey goodness. The extra protein boost from the Greek Yogurt coupled with the Buttermilk soaked oats help give them staying power, along with upping their nutritional value. We all know oats are wholesome, healthy and fantastic, although buttermilk tends to get a bad rap. Today I’m setting the record straight.
- Buttermilk has a high content of vitamin and minerals,
- is a good source of B12, which helps synthesize fat and amino acids,
- is considered a digestive aid,
- is generally safe for those who are lactose intolerant,
- contains probiotics, helping limit the bad bacteria in your gut,
- makes baked goods extra delicious and fluffy, and
- is lower in calories and fat than whole milk, by a wide margin.
Now I’d be remiss if I didn’t tell you the idea for soaking my oats in buttermilk came from my girl Kirsten over at Farm Fresh Feasts. She is a culinary genius whose recipes speak to me almost as much as the food in my kitchen. As a result of her tutelage, I use buttermilk soaked oats in almost all of my muffins because it makes them delicious, while increasing their nutritional goodness. Essentially, these Blueberry Banana Buttermilk Soaked Oat Muffins are healthy muffins you can feel good about eating. Talk about a bonus. Now pass me another delicious morsel please.
- 1 cup Buttermilk
- 1 cup Rolled Oats
- 1 cup Banana, mashed (approximately 2 small bananas)
- 1 tsp. Vanilla Extract
- 1 large Egg
- 1/4 cup Brown Sugar, packed
- 1/4 cup Plain Greek Yogurt
- 1 cup Flour
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- 1 tsp. Cinnamon
- 1/2 cup or more of Blueberries
- Combine the first four ingredients, from the buttermilk through to the vanilla, in a bowl on the counter. Stir well. Cover. Leave on the counter for at least an hour or up to ten hours (overnight).
- When you are ready to bake, preheat the oven to 400 degrees. Grease a 12 cup muffin pan.
- Add the egg, brown sugar, and Greek yogurt to the bowl of oats, buttermilk, banana and vanilla. Stir well.
- Add in the rest of the dry ingredients. Stir until combined. Gently fold in the blueberries.
- Spoon the muffin mixture into the muffin pan in twelve equal portions.
- Bake 18 - 20 minutes, until just starting to brown on top. Cool 5 minutes in pan, then put onto a cooling rack to finish.
- Store cooled muffins in an airtight container in the fridge.
- Reheat in microwave for 15 seconds.