Whole Wheat Banana Blueberry Muffins
User Reviews
5
Whole Wheat Banana Blueberry Muffins
Description
Whole Wheat Banana Blueberry Muffins use whole wheat flour and oats as a hearty base, sweetened with mashed bananas and maple syrup. The addition of nutmeg adds a subtle warming spice, while blueberries provide bursts of fruity flavor. The batter is mixed carefully to avoid overworking the flour, preserving the muffins’ tender crumb.
These muffins are baked until a toothpick inserted in the center comes out clean, resulting in an evenly cooked, moist interior and a gently domed top. Using fresh blueberries is preferred to keep the color vibrant, but frozen ones work if added directly without thawing.
They make a practical breakfast or snack, easy to prepare ahead and suitable for a grab-and-go option.
Allowing the batter to rest for 5-10 minutes before baking can help activate the baking soda and enhance rise. Using whole wheat pastry flour creates lighter muffins than regular whole wheat flour, but all-purpose flour is also an option. Checking doneness with a toothpick prevents overbaking, which could dry out the muffins.
Ingredients
- 1 ¼ cups whole wheat flour or whole wheat pastry flour or all-purpose flour
- ¾ cup rolled oats old-fashioned
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup maple syrup
- ½ cup butter 1 stick, salted, melted
- 3 banana very ripe, mashed, about 1 ½ cups
- 2 teaspoons vanilla extract
- 1 cup blueberries if using frozen blueberries, do not thaw them before adding to the batter, fresh or frozen
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
- Mix the batter just until combined; a few lumps are fine to keep muffins tender.
- Fresh blueberries keep the muffins’ color brighter and more distinct compared to frozen.
- Rest the batter 5 to 10 minutes before baking for better leavening.
- Use whole wheat pastry flour for a lighter texture, or all-purpose flour as a substitute.
- Check muffins for doneness with a toothpick to avoid drying out during baking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
