My kids have been eating prepacked over processed garbage blueberry muffins like they’re going out of style lately. (Bad food blogger! Bad, bad, bad!!!) So, today I rummaged through the pantry to make something a little more nutritious and a whole lot more delicious.
These Whole Wheat Blueberry Banana Muffins hit the spot for our entire family!
Whole Wheat Blueberry Banana Muffins
Whole Wheat Blueberry Banana Muffins are an easy, delicious and healthy on the go breakfast or afternoon snack!
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Servings: 8
Calories: 546kcal
Ingredients
- 1 1/2 Cups whole wheat flour
- 1 1/2 Cups all purpose flour
- 1 teaspoon salt
- 4 teaspoons baking powder
- 2/3 Cup olive oil
- 2 large eggs
- 2/3 Cup fat free milk
- 3/4 Cup honey
- 3/4 Cup white sugar
- 2 1/2 Cups blueberries
- 1 ripe banana diced
Instructions
- Combine ingredients in a large bowl and mix gently, being careful not to over-mix. Stir only enough to wet all the ingredients; do not use an electric mixer.
- Pour into greased muffin tins and fill to the top! This recipe yields 12 over-sized (delicious) muffins.
- Bake at 400 degrees for 20 -25 minutes.
- Enjoy!
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.
Nutrition
Calories: 546kcal
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Whole Wheat Blueberry Banana Muffin Ingredients:
- 1 1/2 Cups whole wheat flour
- 1 1/2 Cups all purpose flour
- 1 teaspoon salt
- 4 teaspoons baking powder
- 2/3 Cup olive oil
- 2 large eggs
- 2/3 Cup fat free milk
- 3/4 Cup honey
- 3/4 Cup white sugar
- 2 1/2 Cups blueberries
- 1 ripe banana, diced
Whole Wheat Blueberry Banana Muffin Directions:
- Combine ingredients in a large bowl and mix gently, being careful not to over-mix. Stir only enough to wet all the ingredients; do not use an electric mixer.
- Pour into greased muffin tins and fill to the top! This recipe yields 12 over-sized (delicious) muffins.
- Bake at 400 degrees for 20 -25 minutes.
- Enjoy!
These muffins look wonderful! I do a lot of baking with whole wheat so I thought I'd pass along that if you can find it, King Arthur White Whole Wheat flour does wonders for whole wheat baking. I would bet you could even eliminate the white flour all together. It is great stuff. Happy baking!
Just made these today, and I have to say they are the most beautiful muffins ever! Perfectly domed, rather than flat like so many of my muffins are! And Delish!
25 minutes at 400 was way too long! next time i'll stick to 350, or start at 17-18 minutes