Delicious And Nutritious Whole Wheat Banana And Blueberry Muffins Food

THE ULTIMATE HEALTHY BANANA MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a muffin pan with liners and spray the inside of the liners to prevent sticking.
• In a large bowl, mix together mashed bananas, honey, egg, vanilla, olive oil and milk until well combined. Add in whole wheat pastry flour, baking soda, cinnamon and salt and use a wooden spoon to mix together until the batter is just combined. DO NOT overmix. Fold in ½ cup chopped walnuts.
• Divide batter evenly into muffin liners, sprinkle each muffin with chopped walnuts. Bake for 20-25 minutes or until the toothpick comes out with just a few crumbs attached.
• Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. Makes 12 muffins.

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.

HEALTHY BANANA BLUEBERRY MUFFINS

Steps:

• Heat the oven to 350 degrees F. Line 12 muffin cups with paper liners or spray with non-stick cooking spray.
• Whisk the flours, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk the melted coconut oil, mashed banana, egg, and vanilla until blended. Add the banana mixture to the bowl with dry ingredients then use a fork to combine. (Only mix until combined, try not to beat the batter too much. This will make the baked muffins dense). If the batter seems too thick or dry, stir in a tablespoon or two of water or milk. Fold in the blueberries.
• Fill muffin cups 3/4 full. Bake until a toothpick can be inserted and comes out clean, 20 to 25 minutes.

HEALTHY WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• In a medium bowl, stir together the flour (excluding the 1/2 tsp) with the baking powder and salt. Set aside.
• In a separate large bowl, stir all the remaining ingredients together, excluding the blueberries and cane sugar.
• Add in the flour mixture and gently whisk until JUST moistened - should only be 8-12 stirs. You want to see a few floury streaks and some many small lumps. This is the KEY to good, soft muffins.
• In a small bowl, mix together the remaining 1/2 tsp of flour with the blueberries. Fold them into the batter gently, making sure to not mix it more.
• Cover and refrigerate for 1 hour. DO NOT SKIP THIS. It helps make them nice and domed.
• Once chilled, heat your oven to 450 degrees and generously spray a muffin pan with cooking spray.
• Use a large ice cream scoop (I like one that is spring loaded) and scoop the batter into the muffin cavities - they will be almost full which is okay. Sprinkle the tops with the remaining cane sugar.
• Bake for 5 minutes. Then, turn down the heat to 375 degrees and bake another 15-16 minutes until the outside is golden brown and a toothpick inserted in the center comes out clean.
• Once cooked, cool in the pan for 10 minutes. Then, transfer to a cooling rack to cool COMPLETELY before serving (I like to flip mine upside down so the bottoms don't get soggy.) ***
• DEVOUR!

OATMEAL-WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. or grease bottoms only with shortening or cooking spray.
• In small bowl, pour buttermilk over oats; set aside. In large bowl, mix oil, brown sugar and egg with spoon. Stir in flours, baking soda, cinnamon and salt just until flours are moistened. Stir in oat mixture; fold in blueberries. Divide batter evenly among muffin cups.
• Bake 15 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.

WHOLE WHEAT BANANA BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Spray two muffin tins with nonstick spray (or use cupcake wrappers).
• In a large bowl, whisk together the dry ingredients.
• In a separate bowl, whisk together the bananas, honey, oil and vanilla.
• Stir the wet ingredients into the dry ingredients -mixing only until the ingredients are combined. A good muffin batter should be lumpy.
• Gently fold the blueberries into the batter. Fill each muffin cup at least 3/4 full. These muffins do not rise very much.
• Bake for 30 to 35 minutes. Test with a knife by poking into the middle of a muffin. The point should come out clean when the muffins are done.

100% WHOLE WHEAT BLUEBERRY BANANA MUFFINS RECIPE

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!

DELICIOUS AND NUTRITIOUS WHOLE WHEAT BANANA AND BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin.
• Blend flour, baking soda, salt, and baking powder together in a bowl. Make a well in the center; add eggs, maple syrup, applesauce, and coconut oil. Stir by hand until just combined. Add bananas, blueberries, and walnuts. Mix until just incorporated. Divide batter evenly into the prepared muffin tin.
• Bake in the preheated oven, 6 to 7 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes more.
• Cool muffins in tin for 5 minutes before transferring to a cooling rack to cool completely.