Banana Blueberry Whole Wheat Muffins
These Banana Blueberry Whole Wheat Muffins are packed with good for you ingredients. They will make a delicious breakfast that tastes like a decadent dessert.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 11 muffins
To make streusel:
Combine the sugar and flour in a small bowl, mix thoroughly with a whisk.
Cut the cold butter into small cube and add it to the flour/sugar mixture.
Use a pastry blender or a fork to cut butter into the dry mixture until coarse crumbs form. Cover and refrigerate until ready to use.
To make muffins:
Preheat oven to 350°F.
Line 11 cavities of a regular size muffin pan with paper liner.
In a medium bowl, add whole wheat flour, baking soda, baking powder, salt and mix thoroughly with a whisk.
Peel the bananas and mash them with a potato masher in another medium bowl.
Add the light brown sugar, egg, yogurt, coconut oil and vanilla extract to the mashed banana and mix with a whisk until smooth.
Pour the whole wheat flour mixture in with the liquid mixture and mix until just combined.
Fold in 1 cup of blueberry.
Divide batter equally into the previously prepared muffin pan.
Top the batter with the rest of the blueberry, and sprinkle with 1 tablespoon of streusel.
Bake for 20 minutes until a toothpick inserted in the middle comes out clean.
Remove from oven and let cool on a wire rack for 5-10 minutes.
Flip muffins over to get them out of the muffin pan and onto a dish towel. Let them cool on their sides on the towel.
- Best served warm on the day they are baked.
- They can be kept at room temperature wrapped individually or in an airtight container for 1-2 days.
- Reheat in the microwave for 10-15 seconds when served the next day.
Calories: 223kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 217mg | Potassium: 189mg | Fiber: 2g | Sugar: 19g | Vitamin A: 115IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg