Banana Blueberry Muffins

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I love waking up in the morning and seeing something ready and waiting to be eaten! I think breakfast is probably my most favorite meal. I could eat breakfast for all three meals of the day and I can never decide if I want sweet or savory, so I usually have both.  One of my weaknesses for sure. This healthy banana blueberry muffin recipe is so fast and easy to throw together and the muffins are always so cheery about being gobbled up in the morning. Ah how I love a cheerful giver. This healthy recipe will give you a great jump start to any morning.  Bon appetite!

 

Banana Blueberry Muffins

Dry Ingredients:

-1 cup whole wheat white flour

-¾ cup whole wheat pastry flour

-¼ c. ground flaxmeal

-1 tsp. baking soda

-½ tsp. baking powder

-½ tsp. cinnamon

-½ tsp. sea salt

Wet Ingredients:

-2 bananas, mashed

-½ cup milk or milk alternative

-1/3 cup unrefined sugar, I used coconut sugar

-¼ cup canola oil

-¼ cup yogurt (I used vanilla goat’s milk yogurt)

-¼ cup maple syrup

-1 tsp. vanilla extract

Additional Ingredient:

-1 cup frozen blueberries

Instructions:

1. Preheat oven to 325. Prepare muffin tins by spraying with cooking oil. Recipe yields 12 regular sized muffins or 36 mini muffins.
2. In a large bowl, whisk dry ingredients together; set aside
3. Mash bananas to the consistency you like
4. In a small bowl mix wet ingredients along with mashed banana; set aside
5. Mix blueberries in with dry ingredients (this will prevent them from sinking to the bottom of the batter)
6. Add wet ingredients to dry mixture and stir until well incorporated, but to not overmix!
7. Bake 15 minutes. Check for doneness with a toothpick, it should have a few crumbles left behind and the edges of the muffins should be golden brown.