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4.50
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2
votes
Whole Wheat Banana Blueberry Muffins
A delicious breakfast muffin recipe!
Prep Time
20
minutes
minutes
Cook Time
35
minutes
minutes
Servings
18
muffins
Calories
276
kcal
Author
RecipeGirl.com (shared from The Black Dog Summer on the Vineyard Cookbook)
Course
Breakfast
Cuisine
American
Keyword
banana, blueberry, muffins, whole wheat
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:
1
muffin
|
Calories:
276
kcal
|
Carbohydrates:
38
g
|
Protein:
3
g
|
Fat:
13
g
|
Saturated Fat:
1
g
|
Sodium:
140
mg
|
Potassium:
167
mg
|
Fiber:
3
g
|
Sugar:
19
g
|
Vitamin A:
20
IU
|
Vitamin C:
3
mg
|
Calcium:
12
mg
|
Iron:
1
mg