Whole Wheat Banana Blueberry Muffins
A delicious breakfast muffin recipe!
Servings: 18 muffins
Ingredients
- 2½ cups whole wheat flour
- 1½ cups rolled oats
- 2 teaspoons baking soda
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 2 cups mashed ripe banana (about 6 bananas)
- 1 cup honey
- 1 cup canola or vegetable oil
- 1 tablespoon vanilla extract
- 2 cups fresh blueberries
Instructions
- 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.
Nutrition
Serving: 1muffin | Calories: 276kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Sodium: 140mg | Potassium: 167mg | Fiber: 3g | Sugar: 19g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg