On the weekends, I tend to make bigger breakfasts. My family likes when I make a bread like scones or muffins. However, I don't serve just that. I'll usually pair it with a good protein source, such as eggs, uncured bacon, or low-fat nitrate-free breakfast sausage. That way we're balancing out those carbs! This is also a great way to use up an overripe banana!
1 cup unbleached, all-purpose flour
1 cup whole wheat flour (I used King Arthur White Whole Wheat)
1/4 cup white sugar
2 teaspoon baking powder (I use aluminum-free)
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, chilled and cut into small pieces
3/4 cup 1% milk
1/2 cup mashed banana (about 1 medium banana)
1 whole large egg
1 teaspoon pure vanilla extract
1 cup fresh or frozen blueberries (do not thaw if frozen)
2 teaspoons turbinado sugar (sugar in the raw)
Yield: 8 scones
Serving Size: 1 scone
Allergen Info: contains wheat, dairy, egg
Recipe by Michelle Baglio of Optimal Nutrition and Health (Google+). All recipes, unless otherwise noted, are created and tested in my home kitchen. Any resemblance to other recipes available in print or online is purely coincidental. The use of particular brands and/or products is sometimes noted because of their quality and the use of other products, while similar, may affect the outcome of the finished dish. Please do not reprint this recipe for distribution without my permission. To feature this recipe on your website, please link to this post as the original source.
Submit a Recipe!
CLICK HERE to submit your healthy recipe and it may get published on our blog (with credit to you, of course). You can also submit a recipe that you would like the ONH team to "makeover" so you can enjoy it without the guilt.