High in fiber and fruit and low in sugar, these whole wheat banana blueberry muffins make a great after school snack or lunch time treat. Try this healthy recipe and visit Healthy Hands Cooking to learn about our instructor opportunity and healthy cooking classes.
WHOLE WHEAT BANANA BLUEBERRY MUFFINS
Makes: 12 servings
Time: 30 minutes
- 1 3/4 Cup Whole Wheat Flour
- 2 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1/2 Cup Organic Sugar
- 1 Large Egg
- 1 Cup Mashed Ripe Banana
- 1/2 Cup Milk
- 1/3 Cup Olive Oil or Coconut Oil (liquid form)
- 1/2 Cup Fresh or Frozen Blueberries
Combine first 4 ingredients in a large bowl; make a well in the center of the mixture.
Combine egg, banana, milk, and oil; add mixture to dry ingredients stirring until just moistened. Fold in blueberries.
Spoon batter into greased muffin pans filling three-fourths full. Bake at 400 Degrees for 18-20 minutes or until golden brown.
*Tip: If you have overripe bananas and don’t have time to make muffins, just pop them in the freezer. You can defrost them for 10 minutes prior to making this recipe and simply squeeze the banana from the previously frozen peel. You can also use ripe frozen bananas in smoothie recipes and pancake recipes.