Whole Wheat Banana Blueberry Muffins

5 from 17 votes

Whole Wheat Banana Blueberry Muffins

Whip up a batch of these nutritious whole wheat banana blueberry muffins in about 10 minutes, for an easy breakfast or on-the-go snack!

Course Breakfast, Snack

Cuisine American

Keyword banana blueberry muffins, banana blueberry oatmeal muffins, healthy banana blueberry muffins, healthy breakfast muffins, healthy whole wheat muffins

Prep Time 10

Cook Time 30

Total Time 40

Servings muffins

Calories 197kcal

Author Blair Lonergan

Ingredients

1 ¼ cups whole wheat flour, whole wheat pastry flour, or all-purpose flour
¾ cup old-fashioned rolled oats
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground nutmeg
½ cup maple syrup
½ cup (1 stick) salted butter, melted
3 very ripe bananas, mashed (about 1 ½ cups)
2 teaspoons vanilla extract
1 cup fresh or frozen blueberries (if using frozen blueberries, do not thaw them before adding to the batter)

Instructions

Preheat oven to 350°F (180°C). Line a muffin tin with paper liners or grease. 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; stir until just combined (be careful not to over-mix the batter). The batter will be slightly lumpy, which is fine!
Gently fold the blueberries into the batter.
Divide the batter evenly among the 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.

Notes

The key to a perfect muffin is just barely mixing the ingredients. You want them to come together, but a few lumps are fine. This way they’ll stay moist and tender! Over-mixing activates the gluten in the flour, which can yield dense, dry muffins.
Fresh blueberries are my preference, when available. Frozen berries tend to bleed into the batter, which can turn the muffins an odd blue-green color.
Whole wheat pastry flour yields lighter, less-dense baked goods than regular whole wheat flour. You can also use all-purpose flour.
Let the batter rest for 5-10 minutes before baking, if you have the time. This allows the baking soda to activate and incorporate more air.
To check if the muffins are done, insert a toothpick into the center and make sure it comes out clean. Don't cook them for too long, or they can dry out.
Recipe adapted from The Black Dog Summer on the Vineyard Cook Book.

Nutrition