Sundays are generally relaxed around here, and they’re the perfect lazy day for baking delicious treats for the work week. Since I had several over-ripe bananas chilling out (pun intended) in my freezer and blueberries were on sale at the grocery, I decided to revisit one of the first ever made-from-scratch (no boxed mix) recipes I’ve followed.
I found this recipe shortly after we first purchased our Kitchen Aid mixer, although you really only need a hand-held (or really strong whisking skills). This muffin contains whole wheat flour, minimal sugar, and no oil, so they’re actually pretty healthy. I enjoy them for breakfast or an afternoon snack.
Whole Wheat Blueberry-Banana Muffins
(adapted from How Sweet It Is)
makes 1 dozen
Ingredients
- 1 cup whole wheat pastry flour
- 1 cup cake flour*
- 4 ripe bananas, mashed
- 1 egg
- ½ cup plain Greek yogurt**
- ⅓ cup sugar
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- 1 cup blueberries
- raw sugar, oats, etc. for garnish (optional)
Directions
- Preheat oven to 350° and prepare a muffin tin with paper liners or with butter/nonstick spray***
- In a medium size bowl, blend together the egg, sugar, and yogurt until creamy
- Mix in the mashed bananas, vanilla, and cinnamon
- Add the flour, salt, and baking soda to the wet mixture and mix with a spoon until no clumps remain
- Fold the blueberries into the mixture
- Spoon even amounts of the batter into the muffin tin and top with raw sugar, oats, or any other toppings
- Bake for 20-25 minutes
*The original recipe calls for 2 cups whole wheat flour. When I’ve used the same, the muffins are a little too dense for my liking. I normally use 2 cups of whole wheat pastry flour but decided this time to add cake flour to make them extra fluffy.
**I generally use ½ cup of unsweetened applesauce (per the original recipe). I was out, so Greek yogurt worked nicely, too.
***Paper liners tend to stick to these muffins (in my experience), so I now choose nonstick spray.
I made a couple other changes like adding cinnamon and doubling the amount of blueberries. These are also delicious with chopped walnuts! Other berries (strawberries, raspberries, etc.) work nicely, too.
These are incredible warm from the oven, but they also heat up well in the microwave for breakfast/snacks on the go (if they last that long).
I love blueberry muffins! My mom always made them while I was growing up, and nothing is more satisfying than a bursting blueberry in your first bite! I always have breakfast muffins on hand, and have found that foil liners work so much better than paper liners, incase you’re looking for something other than nonstick spray (which never seems to work for me…). This recipe looks great!
Biting into the blueberries is definitely the best part! I don’t bake muffins often enough…I need to change that!
That’s a good tip about the foil liners. I might have to pick some up.
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