Whole Wheat Blueberry Muffins
Make a batch of these for a quick grab-and-go breakfast or pre-workout snack. Be sure to use ripe bananas (with little brown sugar spots) on them. They are naturally sweet and cut back on the added sugar in this recipe significantly. Leftovers freeze beautifully.
Ingredients:
1 cup of mashed ripe bananas (about 2 large)
½ cup sugar
1 egg
1 tsp. vanilla extract
2 Tbsp. canola oil
2 cups of whole wheat flour
1 tsp. baking soda
½ tsp. salt
1-1/2 cups frozen or fresh blueberries
Directions:
Preheat oven to 350 degrees F. Spray a 12 cup muffin tin with nonstick cooking spray. In a large bowl, mash bananas with a potato masher or the back of a fork (should equal about 1 cup). Add sugar, egg, vanilla, and oil; whisk to combine. In a medium bowl, whisk together flour, baking soda, and salt. Add flour mixture to banana mixture; stir a few times to combine. Fold in blueberries until mixture is moist. Pour into muffin tins and bake 18-20 minutes or until lightly golden around the edges and firm to the touch. Yields 12.