I must overestimate my banana consumption because it always seems like I’m left with a few overripe bananas on the kitchen counter! This time, I decided to use those mushy bananas to make some banana blueberry muffins for breakfast this week. I had some leftover apple crisp topping that I decided to sprinkle on top of these muffins for a little added flare. These will disappear in no time…
Whole Wheat Banana Blueberry Muffins
- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3 overripe bananas
- 3/4 cup sugar
- 1/3 cup butter, melted
- 3/4 cup frozen blueberries
Preheat the oven to 370 F and line a muffin tin with paper cups. In a bowl, combine the flour, baking soda, baking powder, and salt. In a separate bowl, mash the bananas with a fork until mushy. To the bananas, add the sugar and melted butter; mix well. Slowly add the flour mixture to the bananas and stir. Gently fold in the blueberries. Fill each muffin tin about 3/4 of the way full. Top with streusel topping if desired. Bake for 18-20 minutes or until a toothpick inserted into the muffins comes out clean. Makes 12 muffins.
Whole Wheat Banana Blueberry Muffins: Tara Tested, Tara and roomies approved! These muffins are SO good! The banana/blueberry combination is delicious and keeps these muffins nice and moist. I thought that using whole wheat flour might make these muffins a little dense or grainy, but I can hardly tell the difference! Plus, you can feel good about these muffins being a source of whole grains. 😉 The topping I used was a combination of white cake mix, melted butter, oats, and chopped walnuts – the crumbles on top add a little sweetness and crunch. If you’re tired of making banana bread with your brown bananas, give these muffins a try! You won’t be disappointed.
Nutritional Information (per muffin, without topping) Calories: 225 kcal Total fat: 5.5 g Saturated fat: 3.3 g Sodium: 362.1 mg Carbohydrate: 44.2 g Dietary fiber: 3 g Sugar: 29.4 Protein: 2.5 g