Whole Wheat Banana Blueberry Muffins
Craving a warm, wholesome treat straight from your kitchen? Dive into the comforting world of Whole Wheat Banana Blueberry Muffins — a nourishing twist on a classic baked good.
Ingredients
Dry
- 1¼ cups whole wheat flour (or whole wheat pastry flour, or all-purpose flour)
- ¾ cup old-fashioned rolled oats
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
Wet Ingredients
- ½ cup pure maple syrup
- ½ cup (1 stick) salted butter, melted
- 3 very ripe bananas, mashed (about 1½ cups)
- 2 teaspoons vanilla extract
- 1 cup fresh or frozen blueberries (do not thaw if using frozen)
Instructions
- Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners or grease it well with non-stick spray. Set aside.
- In a large bowl, whisk together the whole wheat flour, oats, baking soda, salt, and ground nutmeg until well combined.
- In a separate medium bowl, stir together the melted butter, maple syrup, mashed bananas, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients. Stir until just combined — do not overmix. The batter should remain slightly lumpy.
- Gently fold in the blueberries (fresh or frozen, unthawed if frozen) using a spatula or wooden spoon.
- Divide the batter evenly among the muffin cups. Fill each cup close to the top, as the muffins do not rise significantly.
- Bake for about 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5–10 minutes, then transfer them to a wire rack to cool completely.