Description
With blueberries in season, what better way to prepare them than to combine with a banana muffin base? The use of whole wheat flour and replacing much of the sugar in a traditional banana muffin recipe with natural sources like honey, Greek yogurt, and applesauce results in a moist, dense texture. These banana-blueberry muffins make a light, satisfying breakfast or dessert.
Ingredients
- 1 cup mashed ripe bananas
- ¼ cup honey
- ¼ cup unsweetened applesauce
- ¼ cup packed brown sugar
- ¼ cup plain Greek yogurt
- 3 tablespoons skim milk
- 2 tablespoons vegetable oil
- 1 tablespoon molasses
- 1 tablespoon white sugar
- 1 ½ cups white whole wheat flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup frozen blueberries
- 2 teaspoons all-purpose flour, or as needed
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom of 12 muffin cups or use paper liners.
- Beat bananas
- honey
- applesauce
- brown sugar
- yogurt
- milk
- oil
- molasses
- and sugar together in a large bowl using an electric mixer. Gently stir whole wheat flour
- baking powder
- and salt into the batter.
- Roll blueberries and 2 teaspoons flour together in a bowl. Fold floured blueberries into the batter.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean
- 15 to 20 minutes. Cool in the tin until safe to handle
- about 10 minutes. Quickly remove muffins from tin to prevent sticking; let cool.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 12