Whole Wheat Banana Muffins With Blueberries
Whip up a batch of these nutritious
Whole Wheat Banana Muffins
with blueberries in about 10 minutes and you'll have an easy breakfast or snack ready to take on road trips, pack in summer camp lunch boxes, or enjoy on lazy weekend mornings.
healthy breakfast muffins, healthy whole wheat muffins
The Seasoned Mom
whole wheat flour
1 stick Horizon organic butter, melted
mashed ripe bananas
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.
Recipe adapted from
The Black Dog Summer on the Vineyard Cook Book.