Whole Wheat Banana Blueberry Muffins
These whole wheat banana blueberry muffins are made with wholesome ingredients and are naturally sweetened!
Servings 12 muffins
Calories 175kcal
Ingredients
- 3 medium ripe bananas, mashed
- 1 large egg
- ⅓ cup olive oil
- ⅓ cup honey
- ¼ cup plain almond milk (or any milk)
- 1 tsp vanilla
- 1 ½ cups whole wheat pastry flour (or whole wheat flour, or all-purpose flour)
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup frozen blueberries (or fresh)
Instructions
- Preheat the oven to 350 degrees F. Grease a 12-count muffin tin (or line with paper liners).
- In a large bowl, combine the mashed bananas, egg, olive oil, honey, almond milk, and vanilla. Whisk until well combined.
- In another bowl, combine the flour, cinnamon, baking soda, and salt. Stir well, then add the blueberries to the bowl (tossing with the flour will help prevent sinking when baking).
- Pour the dry ingredients into the wet ingredients. Stir until combined.
- Portion the batter into the prepared muffin tin. Bake at 350 degrees F for 18-23 minutes, or until the muffins are cooked through and a toothpick pulls out clean from the center.
- Let cool in the pan, then enjoy.
Notes
- If you substitute all-purpose flour for whole wheat flour, note that you may need slightly less liquid in the recipe, depending on the size and texture of your bananas.
Nutrition
Calories: 175kcal