Whole Wheat Banana Blueberry Muffins Recipes

WHOLE WHEAT BANANA BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Spray two muffin tins with nonstick spray (or use cupcake wrappers).
• In a large bowl, whisk together the dry ingredients.
• In a separate bowl, whisk together the bananas, honey, oil and vanilla.
• Stir the wet ingredients into the dry ingredients -mixing only until the ingredients are combined. A good muffin batter should be lumpy.
• Gently fold the blueberries into the batter. Fill each muffin cup at least 3/4 full. These muffins do not rise very much.
• Bake for 30 to 35 minutes. Test with a knife by poking into the middle of a muffin. The point should come out clean when the muffins are done.

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.

BANANA-BLUEBERRY MUFFINS WITH GREEK YOGURT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom of 12 muffin cups or use paper liners.
• Beat bananas, honey, applesauce, brown sugar, yogurt, milk, oil, molasses, and sugar together in a large bowl using an electric mixer. Gently stir whole wheat flour, baking powder, and salt into the batter.
• Roll blueberries and 2 teaspoons flour together in a bowl. Fold floured blueberries into the batter.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the tin until safe to handle, about 10 minutes. Quickly remove muffins from tin to prevent sticking; let cool.

WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
• Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
• Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

NO-SUGAR-ADDED BLUEBERRY AND BANANA WHEAT MUFFINS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners.
• Mix together mashed bananas, egg, water, and oil in a large bowl. Mix in flour, baking soda, and baking powder until mostly smooth (you will still see lumps from the banana, but that's okay!). Gently fold the blueberries into the batter.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Remove muffins from tins, and cool on a wire rack.

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:

• Heat the oven to 375°F.
• Grease or line with paper liners 12 large muffin cups or 24 small muffin cups.
• In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas.
• Combine the flour, baking soda, and cinnamon.
• Stir into the banana mixture until moistened.
• Stir in the blueberries until evenly distributed.
• Spoon batter into muffin tins.
• Bake for 20 minutes in the heated oven or until the tops of the muffins spring back when pressed lightly. Do NOT overcook or else they will be too dry.
• Cool before removing from tins.

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.

WHOLE WHEAT BANANA MUFFINS

Steps:

• Preheat oven to 375°F.
• Combine dry ingredients in a large bowl and mix well.
• Combine wet ingredients in a different bowl and beat well together.
• Add beaten wet ingredients to dry ingredients; stir until moistened.
• Fill baking cups 2/3 full and bake for 20-25 minute.