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.
Nutrition Facts : ServingSize 1 muffin, Calories 197 kcal, Carbohydrate 29.9 g, Protein 2.8 g, Fat 8.4 g, SaturatedFat 4.9 g, Cholesterol 20.7 mg, Sodium 156.4 mg, Fiber 3.1 g, Sugar 13.9 g
WHOLE WHEAT BANANA BLUEBERRY MUFFINS
Make and share this Whole Wheat Banana Blueberry Muffins recipe from Food.com.
Provided by Chef Isabelle
Categories Quick Breads
Time 35m
Yield 12 giant muffins
Number Of Ingredients 10
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.
Nutrition Facts : Calories 220.7, Fat 5.9, SaturatedFat 0.9, Cholesterol 35.2, Sodium 123.8, Carbohydrate 40.5, Fiber 4.1, Sugar 20.8, Protein 4.2
100% WHOLE WHEAT BLUEBERRY BANANA MUFFINS RECIPE
Inspired by our classic blueberry muffins recipe, these healthy blueberry banana muffins are made with 100% whole wheat flour, and absolutely NO refined sugar! They're the perfect snack/breakfast/dessert for clean eating.
Provided by Mimi
Time 28m
Number Of Ingredients 10
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 BLUEBERRY MUFFINS
These muffins are full of flavor and wholesome goodness. They are not the typical, over-sweet muffins you might find at the grocery store or coffee shop. This recipe was inspired by THE LAUREL'S KITCHEN BREAD BOOK (1984) by Laurel Robertson.
Provided by wood stove stoker
Categories Quick Breads
Time 40m
Yield 6-12 muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- Prepare muffin tin. This makes 6 large or 12 small muffins. (Greased, muffin papers, or lined with parchment paper.).
- Wash and drain the blueberries. Sprinkle with 1/4 cup of the whole wheat flour and gently mix to make sure each berry is coated with flour. Set aside.
- Sift together remaining flour (1 cup), baking powder, salt, and cinnamon.
- Mix oats into dry ingredients.
- Cream the butter and sugar. Mix in egg.
- Add the milk and dry ingredients to the sugar mixture. Stir just to combine. Do not over mix.
- Gently fold in the blueberries.
- Spoon into prepared muffin tin. Fill nearly full.
- Bake 15 to 20 minutes. (Test center with toothpick. Toothpick should come out clean.).
Nutrition Facts : Calories 242.5, Fat 8.2, SaturatedFat 4.5, Cholesterol 53, Sodium 370.2, Carbohydrate 38.1, Fiber 4.7, Sugar 13.7, Protein 6.9
NO-SUGAR-ADDED BLUEBERRY AND BANANA WHEAT MUFFINS
For the health-conscious breakfast eater, this is a great substitute for fattier counterparts. You can use all-purpose flour in place of the wheat flour if desired. Other fruits can be substituted as well!
Provided by Speck
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 1h
Yield 18
Number Of Ingredients 8
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.
Nutrition Facts : Calories 124.5 calories, Carbohydrate 14.8 g, Cholesterol 10.3 mg, Fat 6.6 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 119.4 mg, Sugar 2.4 g
WHOLE WHEAT BLUEBERRY MUFFINS
Make and share this Whole Wheat Blueberry Muffins recipe from Food.com.
Provided by Annamika
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F Grease 12 muffin cups.
- In small bowl, combine pecans, oat flour, and 1/4 cup Splenda.
- Stir in 3 tbsp butter until mixture forms crumbs.
- Set aside.
- In large bowl, combine whole wheat flour, baking soda, lemon zest, baking powder, salt, and remaining Splenda.
- In another bowl, whisk together sour cream, eggs, and remaining butter.
- Lightly stir into flour mixture.
- Fold in blueberries.
- Pour batter into muffin cups and sprinkle with pecan mixture.
- Bake 20-25 minutes or until toothpick inserted into centre muffin comes out clean.
Nutrition Facts : Calories 194.5, Fat 9.4, SaturatedFat 4.2, Cholesterol 47.8, Sodium 330.7, Carbohydrate 23.6, Fiber 3.5, Sugar 3.1, Protein 6.1
WHOLE WHEAT BLUEBERRY MUFFINS (VEGAN)
This is an easy and tasty muffin. There is very little refined sugar in the recipe and no dairy. However - they are so good that no one will ever know how healthy they are.
Provided by adams.wifey
Categories Breads
Time 28m
Yield 16-18 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine all dry muffin ingrediends in a large bowl.
- Add wet ingredients and stir just until mixed. If mixture seems too thick, add a couple tablespoons soymilk or water.
- Add in blueberries.
- Grease muffin tins and fill about 3/4 full.
- Mix together crumb topping with your hands and sprinkle some onto each muffin - enough to cover the top.
- Bake at 400 degrees for 15-20 minutes or until slightly golden on top and done.
EASY MOIST BANANA BLUEBERRY MUFFINS
Make and share this Easy Moist Banana Blueberry Muffins recipe from Food.com.
Provided by DebM2348
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mash bananas in a large mixing bowl.
- Add sugar and egg.
- Add butter and blueberries.
- Combine dry ingredients and gently stir into banana mixture.
- Pour into 12 well-greased muffin cups.
- Bake at 375 degrees for 20 minutes.
100% WHOLE WHEAT BLUEBERRY MUFFINS
Make and share this 100% Whole Wheat Blueberry Muffins recipe from Food.com.
Provided by Carole Reu
Categories Quick Breads
Time 1h10m
Yield 12 muffins
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Coat 12 muffin cups with cooking spray.
- Sift together the flour and baking soda.
- In a separate bowl, whisk together the buttermilk, egg whites, oil, and honey until creamy, then stir in the blueberries.
- Pour the wet ingredients into the dry.
- Fold together with a rubber spatula until the batter is moist yet remains slightly lumpy.
- Pour into muffin cups and bake 30 to 35 minutes.
Nutrition Facts : Calories 184.5, Fat 6.8, SaturatedFat 1, Cholesterol 1, Sodium 141.9, Carbohydrate 29.1, Fiber 2.5, Sugar 14.2, Protein 4.2
WHOLE WHEAT BANANA MUFFINS
Make and share this Whole Wheat Banana Muffins recipe from Food.com.
Provided by Alison J.
Categories Healthy
Time 40m
Yield 16-20 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 123.3, Fat 3.5, SaturatedFat 0.8, Cholesterol 11.6, Sodium 212.3, Carbohydrate 22.4, Fiber 1.8, Sugar 12, Protein 2.1
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- Stir in the blueberries last., In a separate bowl, whisk together the vanilla, vegetable oil, and buttermilk or yogurt., Pour the liquid ingredients into the dry ingredients, stirring just to combine., Spoon the batter into the prepared muffin cups, filling them full.
- A slightly heaped muffin scoop of batter is the right amount., Sprinkle the tops of the muffins with coarse sparkling sugar or cinnamon sugar, if desired., Bake the muffins for 18 to 20 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean., Remove the muffins from the oven, and after 5 minutes (or when they're cool enough to handle) transfer them to a rack to cool.
- Serve warm, or at room temperature. Store leftovers loosely wrapped at room temperature for several days; freeze for longer storage.
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