Whole Wheat Banana Blueberry Muffins
Craving a healthy and delicious breakfast or snack? These Whole Wheat Banana Blueberry Muffins are the perfect balance of hearty whole wheat flour, sweet bananas, and juicy blueberries, making them an ideal choice for a wholesome treat.
Ingredients
- 1 ¼ cups whole wheat flour (or 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 (do not thaw if using frozen)
Instructions
- Preheat your oven to 350°F (180°C). Line a muffin tin with paper liners or grease the muffin cups.
- In a large bowl, whisk together the whole wheat flour, oats, baking soda, salt, and ground nutmeg.
- In a separate bowl, stir together the maple syrup, melted butter, mashed bananas, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to over-mix—the batter should be slightly lumpy.
- Gently fold the blueberries into the batter. If using frozen blueberries, do not thaw them before adding.
- Divide the batter evenly among the muffin cups. Fill each cup fairly full, as the muffins do not rise very high.
- Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.