Whole Wheat Banana Blueberry Muffins Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners.
• Mix together mashed bananas, egg, water, and oil in a large bowl. Mix in flour, baking soda, and baking powder until mostly smooth (you will still see lumps from the banana, but that's okay!). Gently fold the blueberries into the batter.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Remove muffins from tins, and cool on a wire rack.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
• Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
• Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom of 12 muffin cups or use paper liners.
• Beat bananas, honey, applesauce, brown sugar, yogurt, milk, oil, molasses, and sugar together in a large bowl using an electric mixer. Gently stir whole wheat flour, baking powder, and salt into the batter.
• Roll blueberries and 2 teaspoons flour together in a bowl. Fold floured blueberries into the batter.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the tin until safe to handle, about 10 minutes. Quickly remove muffins from tin to prevent sticking; let cool.

Steps:

• Heat the oven to 375°F.
• Grease or line with paper liners 12 large muffin cups or 24 small muffin cups.
• In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas.
• Combine the flour, baking soda, and cinnamon.
• Stir into the banana mixture until moistened.
• Stir in the blueberries until evenly distributed.
• Spoon batter into muffin tins.
• Bake for 20 minutes in the heated oven or until the tops of the muffins spring back when pressed lightly. Do NOT overcook or else they will be too dry.
• Cool before removing from tins.

Steps:

• Preheat oven to 375°F.
• Combine dry ingredients in a large bowl and mix well.
• Combine wet ingredients in a different bowl and beat well together.
• Add beaten wet ingredients to dry ingredients; stir until moistened.
• Fill baking cups 2/3 full and bake for 20-25 minute.

Steps:

• Preheat oven (425 degrees for mini-muffins, 375 for regular, 325 for jumbo).
• Prepare muffin tins (I prefer to use butter to give a crispy outside; you can also use cooking spray or liners. If you use liners, be sure to spray them with cooking spray first).
• Using a whisk, mix together the banana, eggs, buttermilk, applesauce, brown sugar, vanilla, almond extract, and zest until combined. Mixture will be lumpy.
• Sift in the flour, flax meal, baking soda, baking powder, salt, cinnamon, and coriander. Measure in the oats, oat bran, and wheat germ, and stir until dry ingredients are incorporated.
• Sprinkle 1 tablespoon flour over the damp blueberries and lightly shake or tumble the berries until all are coated (this helps keep them from sinking to the bottom of the muffins).
• Fold the blueberries and the almonds into the batter.
• Scoop the batter into the prepared muffin tins, filling the cups to near the top edge.
• Bake for 12 minutes (mini-muffins), 18-20 minutes (regular size) or 26 minutes (jumbo).
• Allow muffins to cool in tin for 2-3 minutes, then remove to cooling rack.
• Store in a zipper bag or tightly sealed container. Refrigerate for longer shelf life, or freeze and pull out a few at a time as needed.