Banana Blueberry Muffins

• servings: 12 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 ¾ cups whole wheat pastry flour* (see notes)

1 teaspoon baking soda

1/4 teaspoon fine sea salt

1 cup well-mashed extra-ripe banana (about 2 medium bananas)

1/4 cup pure maple syrup

2/3 cup plain yogurt or skyr* (0%, 2% or whole milk)

2 large eggs

1/2 tablespoon vanilla extract

1 cup fresh or frozen blueberries

Directions

Preheat oven to 425ºF and line muffin pan with paper liners and *gently* spray with oil, or use silicone liners; set aside.

Whisk dry ingredients: In a medium bowl whisk together flour, baking soda and salt; set aside.

Mix wet ingredients: In large bowl combine well-mashed banana with maple syrup (and granulated sugar if using). Whisk in yogurt, then add eggs and vanilla and whisk until smooth.

Combine: Slowly add in half of the flour. Stir gently then fold in the blueberries and rest of flour until combined. Careful not to over-mix or you’ll end up with tough muffins.

Bake: Evenly distribute batter into prepared pan, filling about 2/3 way full. Top with more blueberries if you want some to show in the muffin tops. Top with sprinkling sugar for sweeter tops. Bake muffins at 425ºF for 5 minutes. (Baking at a high temp first gives higher muffin tops.) Then drop oven temp down to 350ºF and continue baking for 12-15 minutes. Check for doneness by inserting toothpick in center. Muffins are done when no wet batter is present on the toothpick(some crumb is okay).

Cool & enjoy! Allow muffins to cool in pan for a few minutes before transferring to rack to cool completely. Muffins best enjoyed within 3-4 days. Best served warm with your favorite butter or nut butter – so good!

Notes

FLOUR: This recipe was not tested with grain-free or gluten-free flours. If looking to make gluten-free, 1:1 Gluten-Free Baking Flour is your best option but I have not tested this myself. Half whole wheat, half all-purpose may be subbed with similar results.

Nutrition

• Serving Size: 1 muffin
• Calories: 123 kcal
• Total Fat: 1 g
• Cholesterol: 31 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 3 g
• Total Sugars: 9 g
• Protein: 4 g