Whole Wheat Banana-Blueberry Muffins

Today’s recipe is the perfect breakfast or dessert for any day of the week,  these delicious and so very easy to make Whole Wheat Banana Blueberry Muffins will for sure satisfy your cravings without breaking your diet. And with Mother’s day around the corner, these will make a delicious homemade present! I hope you give them a try!

  • 2 C Whole Wheat Flour
  • 3 mashed Large Bananas
  • ⅔ C Fresh Blueberries
  • ½ C Greek Yogurt
  • ⅓ C Honey
  • ¼ C Melted Butter
  • 2 Large Eggs
  • 1 Tspn Vanilla Extract
  • 1 Tspn Baking Powder
  • ½ Tspn Cinnamon
  • Pinch Nutmeg
  • Pinch Salt

  • ¼  C Old Fashion Oats
  • 2 - 3 T Brown Sugar

Preheat the oven to 350ºF (180ºC)

Topping: Combine the oats with the brown sugar, mix well and set aside for a minute.

Combine Flour, baking powder, salt, cinnamon and nutmeg, stir until well combined and set aside.

In a large bowl combine the mashed bananas with the yogurt, the honey, the vanilla and the melted butter, mix until well incorporated. Then add in the eggs one at a time, and beating each egg for 30 seconds before adding the next one.

Once the eggs are well combined with the rest of the wet ingredients, now sift in the flour mixture. Stir until everything is combined into a thick batter.  DO NOT OVERMIX!!

You will end up with a very thick batter, but if you feel like the batter is EXTREMELY thick, feel free to add two tablespoons of water or milk to thin it out a bit.

Once all the ingredients are well incorporated into a batter, now slowly stir in the blueberries, stir until they are well distributed in the batter.

Line your pan with cupcake wrappers, and spray them with cooking spray. Pour the batter into the wrappers.

Bake at 350ºF (180ºC) for 20-25 minutes or until well cooked.  You will know the muffins are done, when you insert a toothpick right in the middle of the muffin and it comes out with a bit of bread crumbs.

Let the muffins cool a bit before serving them.