Delicious And Nutritious Whole Wheat Banana And Blueberry Muffins Recipes

WHOLE WHEAT BANANA BLUEBERRY MUFFINS

Steps:

• 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.

100% WHOLE WHEAT BLUEBERRY BANANA MUFFINS RECIPE

Steps:

• Preheat your oven to 350°F. Line a 12 count muffin tin with paper liners, and set aside.
• In a medium bowl, combine flour, baking powder, and salt. Whisk together. In a separate large bowl, combine milk, oil, eggs, sweetener, mashed bananas, and vanilla. Whisk to combine, and set aside.
• Combine wet and dry ingredients, and mix until just combined. Add your blueberries and fold them in until they're evenly dispersed. Take care not to over mix!
• Portion out your muffin batter evenly into the prepared muffin cups. Bake in the center of your preheated 350°F oven for 18 to 20 minutes, or until a skewer inserted into the center comes out clean. Cool to room temperature before serving!

WHOLE WHEAT BANANA BLUEBERRY MUFFINS

Steps:

• Preheat oven (425 degrees for mini-muffins, 375 for regular, 325 for jumbo).
• Prepare muffin tins (I prefer to use butter to give a crispy outside; you can also use cooking spray or liners. If you use liners, be sure to spray them with cooking spray first).
• Using a whisk, mix together the banana, eggs, buttermilk, applesauce, brown sugar, vanilla, almond extract, and zest until combined. Mixture will be lumpy.
• Sift in the flour, flax meal, baking soda, baking powder, salt, cinnamon, and coriander. Measure in the oats, oat bran, and wheat germ, and stir until dry ingredients are incorporated.
• Sprinkle 1 tablespoon flour over the damp blueberries and lightly shake or tumble the berries until all are coated (this helps keep them from sinking to the bottom of the muffins).
• Fold the blueberries and the almonds into the batter.
• Scoop the batter into the prepared muffin tins, filling the cups to near the top edge.
• Bake for 12 minutes (mini-muffins), 18-20 minutes (regular size) or 26 minutes (jumbo).
• Allow muffins to cool in tin for 2-3 minutes, then remove to cooling rack.
• Store in a zipper bag or tightly sealed container. Refrigerate for longer shelf life, or freeze and pull out a few at a time as needed.