Whole Wheat Banana Blueberry Muffins

Whole Wheat Banana Blueberry Muffins Recipe

Preparation time: 15 minutes | Cooking time: 30-45 minutes | Servings: 12 muffins

Introduction

Whole Wheat Banana Blueberry Muffins are a delicious and nutritious treat that is perfect for breakfast or as a snack. These muffins are made with whole wheat flour, rolled oats, ripe bananas, fresh blueberries, and sweetened with honey and applesauce. They are a great way to start your day with a healthy and satisfying meal.

History

The combination of bananas and blueberries in muffins is a classic one that has been enjoyed for generations. This recipe takes that classic flavor combination and adds a healthy twist by using whole wheat flour and oats. The addition of honey and applesauce adds natural sweetness and moisture to the muffins, making them a guilt-free treat.

Ingredients

2.5 cups whole wheat flour
1.5 cups rolled oats
2 tsp baking soda
0.13 tsp salt
0.25 tsp ground mace or nutmeg
1 tsp cinnamon
1 cup honey
1 cup unsweetened apple sauce
6 medium mashed ripe bananas
1 tbsp pure vanilla extract
2 cups fresh blueberries

How to prepare

Preheat the oven to 350°F (177°C).
In a large bowl, combine the dry ingredients.
In a separate bowl, blend together the honey, apple sauce, bananas, and vanilla.
Add the wet ingredients to the dry ingredients, mixing only until the ingredients are combined. The muffin batter should be lumpy.
Gently fold the blueberries into the batter.
Fill each muffin cup at least 0.75 full. These muffins do not rise very much.
Bake for about 30 to 45 minutes. Test with a knife. The knife should come out clean when the muffins are ready.

Variations

Add chopped nuts or seeds for extra crunch and protein.
Substitute the blueberries with raspberries or strawberries for a different flavor.
Use maple syrup or agave nectar instead of honey for a different sweetness.

Cooking Tips & Tricks

Be sure to use ripe bananas for this recipe as they will add natural sweetness and moisture to the muffins.

- Do not overmix the batter, as this can result in tough muffins. Mix only until the ingredients are combined.

- Gently fold the blueberries into the batter to avoid breaking them and turning the batter blue.

- Fill the muffin cups at least 0.75 full to ensure that the muffins bake evenly.

- Test the muffins with a knife to ensure they are fully cooked. The knife should come out clean when the muffins are ready.

Serving Suggestions

Enjoy these muffins warm with a cup of coffee or tea for a satisfying breakfast or snack. They also make a great addition to a brunch spread or as a lunchbox treat.

Cooking Techniques

Be sure to preheat the oven before baking the muffins to ensure even cooking.

- Use a light hand when mixing the batter to avoid tough muffins.

- Test the muffins with a knife to ensure they are fully cooked before removing them from the oven.

Ingredient Substitutions

You can use all-purpose flour instead of whole wheat flour if desired.

- Substitute mashed sweet potatoes or pumpkin for the bananas for a different flavor.

- Use any type of fruit in place of the blueberries for a different twist.

Make Ahead Tips

These muffins can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months.

Presentation Ideas

Serve these muffins on a platter with fresh fruit and a dollop of yogurt for a beautiful and delicious presentation. You can also sprinkle them with a dusting of powdered sugar for a sweet touch.

Pairing Recommendations

Pair these muffins with a cup of coffee or tea for a satisfying breakfast or snack. They also go well with a glass of milk or a smoothie for a complete meal.

Storage and Reheating Instructions

Store any leftover muffins in an airtight container at room temperature for up to 3 days. To reheat, simply microwave the muffins for 20-30 seconds or until warm.

Nutrition Information

Calories per serving

Each serving of Whole Wheat Banana Blueberry Muffins contains approximately 200 calories. These muffins are a satisfying and nutritious snack that won't weigh you down.

Carbohydrates

Each serving of Whole Wheat Banana Blueberry Muffins contains approximately 45 grams of carbohydrates. Carbohydrates are the body's main source of energy and are essential for fueling your day.

Fats

Each serving of Whole Wheat Banana Blueberry Muffins contains approximately 2 grams of fat. The fat in these muffins comes from the oats and the small amount of oil in the recipe.

Proteins

Each serving of Whole Wheat Banana Blueberry Muffins contains approximately 3 grams of protein. Protein is essential for building and repairing tissues in the body.

Vitamins and minerals

Whole Wheat Banana Blueberry Muffins are a good source of vitamins and minerals, including potassium, vitamin C, and fiber. Bananas are rich in potassium, which is important for heart health, while blueberries are packed with vitamin C, which boosts the immune system.

Alergens

These muffins contain wheat and oats, which are common allergens. If you have a wheat or oat allergy, you may need to substitute these ingredients with gluten-free alternatives.

Summary

Whole Wheat Banana Blueberry Muffins are a nutritious and delicious treat that is perfect for breakfast or as a snack. They are packed with carbohydrates, vitamins, and minerals, making them a healthy choice for any time of day.

Summary

Whole Wheat Banana Blueberry Muffins are a nutritious and delicious treat that is perfect for breakfast or as a snack. Packed with whole grains, fruit, and natural sweetness, these muffins are a healthy choice for any time of day. Enjoy them warm with a cup of coffee or tea for a satisfying meal that will keep you energized throughout the day.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a handwritten note tucked into the pages of an old cookbook that I had inherited from my own grandmother. The paper was yellowed with age and the ink was faded, but the words were still legible: Whole Wheat Banana Blueberry Muffins.

I had always loved baking, ever since I was a little girl watching my mother and grandmother in the kitchen. There was something magical about taking a handful of simple ingredients and turning them into something delicious and comforting. So when I came across this new recipe, I knew I had to give it a try.

I gathered all the ingredients listed on the note – whole wheat flour, ripe bananas, fresh blueberries, honey, cinnamon, and a few other odds and ends – and got to work. As I mixed and measured, I couldn't help but wonder where this recipe had come from. Had my grandmother written it herself, or had she gotten it from someone else? I made a mental note to ask her the next time I saw her.

The smell of the muffins baking in the oven was mouthwatering, and I couldn't wait to try them. When they were finally done, I pulled them out of the oven and let them cool for a few minutes before taking a bite. The taste was incredible – sweet and nutty from the whole wheat flour, with bursts of juicy blueberries and a hint of cinnamon. I knew right away that this recipe was a keeper.

Over the years, I made those Whole Wheat Banana Blueberry Muffins countless times. They became a staple in my baking repertoire, a go-to recipe for any occasion. I brought them to family gatherings, potlucks, and bake sales, and they were always a hit. People would ask me for the recipe, and I would proudly hand them a copy of the old handwritten note.

As I continued to bake these muffins, I couldn't help but think about the origins of the recipe. Who had first come up with the idea of combining whole wheat flour, bananas, and blueberries? It seemed like such a unique and inspired combination, and I was grateful to whoever had shared it with my grandmother.

One day, as I was visiting my grandmother, I finally remembered to ask her about the recipe. She smiled when I mentioned it, her eyes twinkling with pride.

"Oh, that old thing," she said. "I got that recipe from a friend of mine many years ago. She was a wonderful baker, always coming up with new and creative recipes. When she shared this one with me, I knew it was something special."

My grandmother went on to tell me about her friend, a woman named Margaret who had a knack for creating delicious and healthy baked goods. Margaret had been experimenting with whole wheat flour and natural sweeteners long before it became trendy, and her recipes were always ahead of their time.

"I remember the first time I tried those muffins," my grandmother said, a wistful smile playing on her lips. "I couldn't believe how good they were. The whole wheat flour gave them a nutty flavor, the bananas added sweetness and moisture, and the blueberries added a burst of freshness. It was a winning combination."

As my grandmother shared her memories of Margaret and their baking adventures, I felt a deep sense of gratitude. Not only had Margaret passed down an amazing recipe, but she had also inspired my grandmother to experiment and create in the kitchen. I realized that this recipe wasn't just about muffins – it was about friendship, creativity, and the joy of sharing something special with others.

From that day on, every time I made those Whole Wheat Banana Blueberry Muffins, I thought of Margaret and my grandmother. I thought of the bond they shared, the joy they found in baking together, and the legacy of delicious recipes that had been passed down through the generations.

And as I shared those muffins with my own friends and family, I knew that I was continuing a tradition of love and generosity that had started long ago in a kitchen filled with laughter and the scent of freshly baked goods. I was grateful for the recipe, yes, but even more so for the memories and stories that came along with it. And I knew that as long as I kept baking those muffins, Margaret and my grandmother would always be with me, guiding me with their wisdom and warmth.