We have reached that time again when the kiddos head back to school. As rituals go,when my daughter was in elementary school,every year there was the school gathering:Muffins with Mom and Pancakes with Pop. This carb-loading event was a favorite of my 
daughter’s,and although this jamboree fete was met with excitement it did induce a starchy coma for the rest of the day. This led me to wonder what exactly a health breakfast would be? What will nourish without rendering my little tot unconscious?
As a lover of all things science I instinctively knew that after fasting all night,a developing body (and brain) needs a fresh supply of glucose,or blood sugar. That’s the brain’s basic fuel. I also knew that the glycemic index is a measure of how quickly the carbohydrates in food are absorbed into our bodies and converted to fuel. When it comes to sustained brainpower,food that is low on the scale –like whole grains –are preferable. Even though a bowl of sugary cereal and a bowl of old-fashioned oatmeal may have the same number of carbohydrates,they have very different glycemic loads. Hence the muffins and pancakes,both made from refined flours,inducing a zombie-like effect. My quest then was to find a healthy alternative so that the little one was not only smiling but also ready to greet the day.
Banana Blueberry Muffins
The whole wheat flour,flax seeds,banana,blueberries and applesauce make these healthy muffins for anyone to enjoy.
Ingredients
1 1/2 cups whole wheat flour
1/4 cup ground flax seeds
1/4 cup unsweetened applesauce
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 ripe banana,mashed
1 cup low or non-fat milk
2 Tbsp. vegetable oil
1 cup frozen blueberries
1/2 cup walnuts or pecans (optional)
Method
Preheat oven to 400° F.
Mix dry ingredients together in a large bowl. In a separate bowl,mash banana and whisk in milk and oil. Pour wet ingredients into dry,mixing just until fully moistened. Gently stir in frozen blueberries and the walnuts,just until combined.
Spoon the muffin mixture into muffin tin,to about 2/3 full. Bake 18-20 minutes or until tops are golden brown and toothpick inserted in center comes out clean.
Enjoy!!
