Whole Wheat Blueberry Banana Muffins
Whole wheat blueberry banana muffins made with ripe bananas, applesauce, honey and juicy blueberries. They are light, fluffy and moist with no eggs or butter.
Ingredients
- 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
Instructions
- 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!