Whole Wheat Banana Blueberry Muffins
User Reviews
5.0
57 reviews
Excellent
Whole Wheat Banana Blueberry Muffins
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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!
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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)
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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 Information
Show Details
Serving
1muffin
Calories
197kcal
(10%)
Carbohydrates
29.9g
(10%)
Protein
2.8g
(6%)
Fat
8.4g
(13%)
Saturated Fat
4.9g
(25%)
Cholesterol
20.7mg
(7%)
Sodium
156.4mg
(7%)
Fiber
3.1g
(12%)
Sugar
13.9g
(28%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 197kcal | 10% |
| Carbohydrates | 29.9g | 10% |
| Protein | 2.8g | 6% |
| Fat | 8.4g | 13% |
| Saturated Fat | 4.9g | 25% |
| Cholesterol | 20.7mg | 7% |
| Sodium | 156.4mg | 7% |
| Fiber | 3.1g | 12% |
| Sugar | 13.9g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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