Delicious and Nutritious Whole Wheat Banana and Blueberry Muffins

Chock-full of sweet ripened bananas and juicy blueberries. These muffins are great for a midday snack or as part of your breakfast. Made with whole wheat flour and sweetened with pure maple syrup, these moist muffins are delicious, nutritious, and deeply satisfying!

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 183 Calories

Ingredients

• ¾ teaspoon baking soda
• ½ cup chopped walnuts (Optional)
• ¼ teaspoon baking powder
• 1 ½ cups whole wheat flour
• ½ teaspoon kosher salt
• 2 very ripe bananas, mashed
• 2 eggs, lightly beaten
• ¼ cup unsweetened applesauce
• ⅓ cup pure maple syrup
• ¼ cup coconut oil, melted and cooled
• 1 cup blueberries, fresh or frozen

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin.

Step 2

Blend flour, baking soda, salt, and baking powder together in a bowl. Make a well in the center; add eggs, maple syrup, applesauce, and coconut oil. Stir by hand until just combined. Add bananas, blueberries, and walnuts. Mix until just incorporated. Divide batter evenly into the prepared muffin tin.

Step 3

Bake in the preheated oven, 6 to 7 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes more.

Step 4

Cool muffins in tin for 5 minutes before transferring to a cooling rack to cool completely.