I have tested out a number of “healthy” muffin recipes over the years, and the vast majority have turned out to be either tasteless, gummy in texture, or reminiscent of hockey pucks. BLAH! This is a recipe that I cobbled together from several other recipes, and I’m honestly not sure where I even saw them (so sorry not to give credit). They rose just fine, and had a good (but not overly sweet) flavor, and a decent crumb. I plan to make several batches of the dry ingredients, so I can just grab the wet stuff and mix it in. Variations could include apple cranberry, apricot ginger, or date nut. Nutritional info is for the recipe as written.
Whole Wheat Blueberry Banana Muffins, serves 12
1 1/2 cups white whole wheat flour (I use TJ’s brand)
1/2 cup quick-cooking oats
1/2 cup brown sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk (I keep Saco-brand buttermilk powder in the fridge for things like this, pancakes, or coleslaw)
1 Tbsp vegetable oil
1 Tbsp vanilla
1 1/2 large or 2 medium bananas, mashed
1 cup blueberries (I used frozen)
Mix together all dry ingredients. In separate bowl, beat together egg, oil, and vanilla. Add buttermilk and mashed banana, and mix well. Add wet ingredients to dry ingredients, and stir just until combined. Gently fold in blueberries. Fill lightly greased muffin tins and bake 18-20 minutes at 350 degrees.