If you’re a regular here, you remember my mention here that we are currently overtaken by a huge banana harvest from the backyard garden. This is the first of probably way too many banana recipes you’ll see popping up here soon. I love the opportunity to play around in the kitchen making up new banana recipes, like these golden healthy blueberry banana muffins that may or may not have gotten a little toasty on the bottom as I absentmindedly enjoyed a leisurely cup of cereal and yogurt. I know I’m not the only one who’s forgotten baked goods in the oven, right?
Back to the subject…These muffins are great on-the-go. They make for a quick breakfast fix or healthy picnic dessert. These healthy blueberry banana muffins are much more nutritious than the oversized sugary giants in Starbuck’s pastry case. If you’re a seriously devoted health nut (I mean that in the best sense of the word, really!) looking for an even more wholesome muffin, check out these blueberry banana bran muffins, otherwise, get to your pantry stat, and bake up a batch of these golden beauties.
Healthy Blueberry Banana Muffins
- 2 c. whole wheat flour
- 1 c. all-purpose flour
- 1 c. brown sugar
- 1 t. baking soda
- 1 t. salt
- 2 eggs
- 1/2 c. oil
- 1/2 c. water or milk
- 4 medium bananas, mashed
- 1 1/2 c. blueberries (fresh or frozen)
Preheat oven to 425 F.
In a medium bowl stir together flours, sugar, soda, and salt.
Grease or line 18 muffin tin spaces.
In a large bowl whisk together remaining ingredients except berries. Mix the dry ingredients into wet and then stir in blueberries. Fill muffin cups 3/4 full and bake 15 minutes, or until a toothpick inserted comes out clean. Remove muffins from tin and allow to cool. Store in an airtight container at room temperature.
What is your favorite summer picnic treat?