You guys, this recipe is so incredibly special to me, and (like many of my recipes) there's a story behind it!
In a few days I will be embarking on a very long road trip up north with the kids. We're headed to my parents' summer home on Martha's Vineyard, which is a seriously long haul from Central Virginia. I'm dividing the trip up over two days, and fortunately my Aunt Barbara has offered to make the trip with me and the boys. Keith will be holding down the fort at home (and working) until he joins us later in the trip.
While spending 14+ hours in the car with 3 boys ages 7 and under is not exactly my idea of "fun," the ultimate destination is definitely worth the effort. I spent every summer of my childhood on the Vineyard, and I wouldn't want it any other way for my own kids.
There are just so many wonderful memories associated with those vacations, including mornings of blueberry picking in our back yard, afternoons splashing in the waves at the beach, and evenings licking ice cream cones by the dock. In short, Summertime Heaven!
With all of these fond snapshots tucked away in my brain, I set out to create a simple, wholesome, Vineyard-inspired recipe that we can easily pack for our travels. With many miles ahead of us, I need portable, kid-friendly options that travel well without refrigeration and that help us avoid too many interstate drive-thru's!
Since there's probably not a more quintessentially "Vineyard" locale than The Black Dog Bakery and Tavern, these muffins instantly came to mind. The Black Dog Bakery sits right next to the ferry dock in Vineyard Haven and is basically the only spot open on the island when we're waiting to board the 6:00 a.m. ferry. I grew up with these warm baked goods, and a ferry crossing just wouldn't be the same without them.
The Whole Wheat Banana Muffins With Blueberries are one of the The Black Dog's most popular recipes. Think of this treat as a perfect cross between banana bread and blueberry muffins. They're incredibly moist and rich from the banana in the batter, and they're bursting with pockets of juicy blueberries. I adapted The Black Dog's original recipe for this simple and delicious version that my kids can't get enough of!
My blueberry banana muffins are made with whole wheat flour, rolled oats, and Horizon Organic butter. They're sweetened only with fruit and maple syrup. No fake ingredients, nothing weird, and nothing that's hard to pronounce! Just wholesome, nourishing, and delicious -- proving that we can still treat our families without compromising quality.
These Whole Wheat Banana Muffins Make A Delicious Healthy Snack Or Breakfast
I like to pair the muffins with Horizon's organic milk boxes for an added protein punch. The vanilla flavor is Spencer's personal favorite, and the containers just happen travel well in coolers or lunch boxes for easy road trip food!
You know what else is going in our Road Trip Survival Kit? Horizon's new Good & Go packs, which are perfectly portioned snacks with just the right amount of carbs and protein for satisfaction and staying power. Again, they travel easily and they keep the kiddos happy!
I love the sweet-and-salty combo of the cheddar cheese, raisins, cashews, and cranberries!
With full bellies and happy travelers, I will feel a little bit more prepared for the journey that we're about to embark on.
And when the kids start whining, fussing, or fighting in the back seat, I'll just smile, sink my teeth into one of these muffins, and imagine the bakery, the beach, and the ferry that awaits me...
For more information about Horizon Organic products and for additional recipes and inspiration, be sure to sign up for the Horizon Newsletter and follow the brand on Twitter, on Facebook, on Pinterest, and on Instagram! Oh, and check out this super cute video from my friends at Horizon -- we are definitely #AllForWeird!
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Whole Wheat Banana Muffins With Blueberries
- 1 ¼ cups whole wheat flour
- ¾ cup rolled oats
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup maple syrup
- ½ cup 1 stick Horizon organic butter, melted
- 3 mashed ripe bananas
- 2 teaspoons vanilla extract
- 1 cup fresh or frozen blueberries if using frozen blueberries, do not thaw them before adding to the batter
- Preheat oven to 350F/180C. Line a muffin tin with paper liners or spray with nonstick cooking spray. Set aside.
- In a large bowl, whisk together flour, oats, baking soda, salt, and nutmeg.
- In a separate bowl, stir together maple syrup, melted butter, mashed bananas, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined (be careful not to over-mix the batter). The batter will be slightly lumpy, which is fine!
- Gently fold blueberries into the batter. Divide batter evenly among prepared muffin cups. The muffins do not rise very high, so be sure to fill the muffin cups pretty full!
- Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Tip: these muffins freeze very well, so wrap any extras tightly in plastic wrap and freeze for up to 3 months.
This is a sponsored conversation written by me on behalf of Horizon. The opinions and text are all mine.