Delicious And Nutritious Whole Wheat Banana And Blueberry Muffins Recipes

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WHOLE WHEAT BANANA BLUEBERRY MUFFINS



Whole Wheat Banana Blueberry Muffins image

Whip up a batch of these nutritious whole wheat banana blueberry muffins in about 10 minutes, for an easy breakfast or on-the-go snack!

Provided by Blair Lonergan

Categories     Breakfast     Snack

Time 40m

Number Of Ingredients 10

1 ¼ cups whole wheat flour, 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
½ cup maple syrup
½ cup (1 stick) salted butter, melted
3 very ripe bananas, mashed (about 1 ½ cups)
2 teaspoons vanilla extract
1 cup fresh or frozen blueberries ((if using frozen blueberries, do not thaw them before adding to the batter))

Steps:

  • Preheat oven to 350°F (180°C). Line a muffin tin with paper liners or grease. Set aside.
  • In a large bowl, whisk together flour, oats, baking soda, salt, and nutmeg.
  • In a separate bowl, stir together maple syrup, melted butter, mashed bananas, and vanilla extract.
  • Add the wet ingredients to the dry ingredients; stir until just combined (be careful not to over-mix the batter). The batter will be slightly lumpy, which is fine!
  • Gently fold the blueberries into the batter.
  • Divide the batter evenly among the prepared muffin cups. The muffins do not rise very high, so be sure to fill the muffin cups pretty full!
  • Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition Facts : ServingSize 1 muffin, Calories 197 kcal, Carbohydrate 29.9 g, Protein 2.8 g, Fat 8.4 g, SaturatedFat 4.9 g, Cholesterol 20.7 mg, Sodium 156.4 mg, Fiber 3.1 g, Sugar 13.9 g

WHOLE WHEAT BANANA BLUEBERRY MUFFINS



Whole Wheat Banana Blueberry Muffins image

Make and share this Whole Wheat Banana Blueberry Muffins recipe from Food.com.

Provided by Chef Isabelle

Categories     Quick Breads

Time 35m

Yield 12 giant muffins

Number Of Ingredients 10

2 eggs
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
3/4 cup packed brown sugar
1 teaspoon vanilla extract
3 bananas, mashed
2 cups whole wheat flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 cup frozen blueberries

Steps:

  • Heat the oven to 375°F.
  • Grease or line with paper liners 12 large muffin cups or 24 small muffin cups.
  • In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas.
  • Combine the flour, baking soda, and cinnamon.
  • Stir into the banana mixture until moistened.
  • Stir in the blueberries until evenly distributed.
  • Spoon batter into muffin tins.
  • Bake for 20 minutes in the heated oven or until the tops of the muffins spring back when pressed lightly. Do NOT overcook or else they will be too dry.
  • Cool before removing from tins.

Nutrition Facts : Calories 220.7, Fat 5.9, SaturatedFat 0.9, Cholesterol 35.2, Sodium 123.8, Carbohydrate 40.5, Fiber 4.1, Sugar 20.8, Protein 4.2

BANANA-BLUEBERRY MUFFINS



Banana-Blueberry Muffins image

Plenty of people have their own go-to muffin recipe, but this light, moist rendition from Ellen O'Hara of Westwood, Massachusetts is hard to beat. They're made with whole-wheat flour, wheat germ, two ripe bananas, and one cup of frozen blueberries.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Yield Makes 12

Number Of Ingredients 13

1 cup whole-wheat flour (spooned and leveled)
3/4 cup all-purpose flour, (spooned and leveled)
1/4 cup wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 large eggs
2 ripe bananas (about 1 pound)
1/3 cup reduced-fat (2 percent) milk
1 teaspoon pure vanilla extract
1 cup frozen blueberries

Steps:

  • Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
  • In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.
  • With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.
  • Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

Nutrition Facts : Calories 222 g, Fat 9 g, Fiber 2 g, Protein 4 g

DELICIOUS AND NUTRITIOUS WHOLE WHEAT BANANA AND BLUEBERRY MUFFINS



Delicious and Nutritious Whole Wheat Banana and Blueberry Muffins image

Chock-full of sweet ripened bananas and juicy blueberries. These muffins are great for a midday snack or as part of your breakfast. Made with whole wheat flour and sweetened with pure maple syrup, these moist muffins are delicious, nutritious, and deeply satisfying!

Provided by debbie eckstein

Categories     Whole Wheat Muffins

Time 35m

Yield 12

Number Of Ingredients 11

1 ½ cups whole wheat flour
¾ teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon baking powder
2 eggs, lightly beaten
⅓ cup pure maple syrup
¼ cup unsweetened applesauce
¼ cup coconut oil, melted and cooled
2 very ripe bananas, mashed
1 cup blueberries, fresh or frozen
½ cup chopped walnuts

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin.
  • Blend flour, baking soda, salt, and baking powder together in a bowl. Make a well in the center; add eggs, maple syrup, applesauce, and coconut oil. Stir by hand until just combined. Add bananas, blueberries, and walnuts. Mix until just incorporated. Divide batter evenly into the prepared muffin tin.
  • Bake in the preheated oven, 6 to 7 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes more.
  • Cool muffins in tin for 5 minutes before transferring to a cooling rack to cool completely.

Nutrition Facts : Calories 183.3 calories, Carbohydrate 24.3 g, Cholesterol 31 mg, Fat 9 g, Fiber 3 g, Protein 4.2 g, SaturatedFat 4.6 g, Sodium 182.5 mg, Sugar 9.6 g

DELICIOUS AND NUTRITIOUS WHOLE WHEAT BANANA AND BLUEBERRY MUFFINS



Delicious and Nutritious Whole Wheat Banana and Blueberry Muffins image

Chock-full of sweet ripened bananas and juicy blueberries. These muffins are great for a midday snack or as part of your breakfast. Made with whole wheat flour and sweetened with pure maple syrup, these moist muffins are delicious, nutritious, and deeply satisfying!

Provided by debbie eckstein

Categories     Whole Wheat Muffins

Time 35m

Yield 12

Number Of Ingredients 11

1 ½ cups whole wheat flour
¾ teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon baking powder
2 eggs, lightly beaten
⅓ cup pure maple syrup
¼ cup unsweetened applesauce
¼ cup coconut oil, melted and cooled
2 very ripe bananas, mashed
1 cup blueberries, fresh or frozen
½ cup chopped walnuts

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin.
  • Blend flour, baking soda, salt, and baking powder together in a bowl. Make a well in the center; add eggs, maple syrup, applesauce, and coconut oil. Stir by hand until just combined. Add bananas, blueberries, and walnuts. Mix until just incorporated. Divide batter evenly into the prepared muffin tin.
  • Bake in the preheated oven, 6 to 7 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes more.
  • Cool muffins in tin for 5 minutes before transferring to a cooling rack to cool completely.

Nutrition Facts : Calories 183.3 calories, Carbohydrate 24.3 g, Cholesterol 31 mg, Fat 9 g, Fiber 3 g, Protein 4.2 g, SaturatedFat 4.6 g, Sodium 182.5 mg, Sugar 9.6 g

HEALTHY WHOLE WHEAT BANANA MUFFINS



Healthy Whole Wheat Banana Muffins image

Provided by Elyse

Yield 24

Number Of Ingredients 10

5 ripe bananas (mashed)
2 large eggs
1 cup cinnamon applesauce
1/4 cup pure maple syrup
3 Tablespoons olive oil
1 Tablespoon vanilla extract
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 3/4 cups whole wheat flour

Steps:

  • Preheat oven to 375 degrees F.
  • Line a muffin tin with cupcake liners or spray with nonstick cooking spray.
  • In a large bowl, mash bananas.
  • Beat together eggs and mix with bananas.
  • Add applesauce, maple syrup, olive oil and vanilla and mix until well combined.
  • Add baking powder, baking soda, salt and flour and mix until combined.
  • Fill each cupcake liner 2/3 of the way full or use a large cookie scoop to place batter in cups.
  • Bake for 20-22 minutes, or until set on the inside and golden brown on top.

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