Title: Whole Wheat Banana Blueberry Muffins
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 12 muffins
Ingredients:
- 2 cups whole wheat flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/2 cup unsweetened applesauce
- 1/2 cup honey or pure maple syrup
- 2 large eggs
- 1/4 cup vegetable oil
- 1 tsp pure vanilla extract
- 1/2 cup plain non-fat Greek yogurt
- 3 ripe bananas, mashed
- 1-1/2 cups fresh blueberries
Instructions:
-
Preheat your oven to 350°F (177°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
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In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
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In a separate bowl, whisk together the applesauce, honey (or maple syrup), eggs, and vegetable oil. Be sure to mix well.
-
Add the dry ingredients to the wet ingredients, and stir gently using a wooden spoon or spatula until just combined.
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Next, gently fold in the Greek yogurt, mashed bananas, and blueberries. Be careful not to overmix the batter.
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Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
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Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
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Allow the muffins to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious Whole Wheat Banana Blueberry Muffins!
(Note: I used an image from a royalty-free, educational source which is safe to use.)
