Recently, I’ve been on a quest to eliminate processed sweeteners from my diet.  Say goodbye to Splenda, Truvia, and good ‘ol fashioned granulated white sugar.  Sounds a little hippy, to be sure, but I figured that cutting out processed sugar as much as possible can’t be a bad thing.  Since this quest isn’t managing to quiet my incessant sweet tooth, this has let me on a constant search for sweetening replacements in baked goods.  Hello, honey-sweetened baked goods!

This uber-moist banana bread is made with whole-wheat pastry flour, sweetened with honey and all starts with an olive oil base.  Studded with toasted walnuts and wild blueberries this loaf packs a subtle nutty, banana flavor.  With a tangy sweetness from the honey, this moist quick bread is sure to become a family favorite in no time.

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I don’t know about you, but my markets are still exploding with fresh, sweet blueberries.  Having recently discovered the power of a good blueberry-lemon combo, I was on the hunt for more ways to play with this flavor pair.  It seemed only natural to combine a classic lemon poppyseed muffin with some sweet blueberries.

When I was a kid, my family would buy the huge muffin variety packs from [insert the name of your favorite warehouse store that sells mayo by the gallon] and as soon as the double-chocolate muffins were gone (ok, lets be honest, these were really just an excuse to eat cake for breakfast) I’d head straight for the lemon poppyseed.  They were endlessly moist and not overpoweringly sweet.  Just perfect.  This recipe captures that lemon essence and adds a burst of blueberry goodness.

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