I made a dozen of these light, fluffy, super sweet and moist muffins one morning before my husband left for work. He took 3 to work and then my 2 year old daughter and I… okay, mostly me… ate the rest of these scrumptious banana blueberry muffins before he returned home. He walked through the door, gave us hugs and kisses, and then quickly walked to the kitchen. When he saw the empty cooling rack, he disappointingly asked, “there are no more muffins?” I apologized and said I couldn’t resist them because they were so good. He corrected me by saying, “honey, they weren’t good. They were incredible!” Looks like I’ll be making 2 dozen next time.
Instead of putting whole blueberries in my muffins, I like to coarsely chop them in my Vitamix on the lowest setting.
I know, I know. You’re getting tired of me expressing how muffins bring me pure delight! How can they not? A sweet, moist, fluffy little package for breakfast would bring anyone pure joy, right? Well, make these banana blueberry muffins and tell me I’m not right.
In order to get these muffins just perfect, you need the right flour (don’t worry, I’ve already figured it out for you). I’ve tried several different whole wheat flours… organic, freshly ground, white whole wheat, etc. Whole wheat flour is denser than all-purpose flour and can leave your muffins resembling a brick if you don’t use the correct flour. I’m assuming you want appealing and velvety muffins and not bricks for breakfast. So, I recommend using whole wheat pastry flour. This is the only flour I bake with now. I’m obsessed!
Do you need to prepare breakfast for a large family get together or a special day coming up (like Christmas)? Make these muffins ahead of time and freeze them in an airtight container! When thawing, leave them at room temperature for about an hour. The texture nor taste will be compromised. You can also warm them up by microwaving for 20 to 30 seconds. They’ll taste just like they were freshly baked.
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 tsp salt
- 2 tsp flax seeds or flaxseed meal (optional)
- 1 tsp Chia seeds (optional)
- 2 bananas, peeled and mashed (or blended)
- 1/2 cup organic unsweetened applesauce
- 1/2 cup honey or organic agave
- 1/4 cup olive oil
- 1/4 cup milk (of your choice... I used vanilla almond milk)
- 2 tsp pure vanilla extract
- 1 cup frozen or fresh organic blueberries (I like to coarsely chop them instead of putting them in whole)
Preheat the oven to 375 degrees.
In a large mixing bowl combine all the dry ingredients.
In a separate medium-sized bowl, whisk together the bananas, applesauce, honey/agave, olive oil, milk, and vanilla.
Add the wet ingredients to the dry ingredients and stir to combine.
Fold in blueberries.
Fill lightly greased muffin pan with about 1/4 cup mixture. Bake for 17-20 minutes or until the tops have browned. The inside will be moist!
Want more healthy and fabulous muffin recipes?