Description
Oh so fluffy, tender, and moist Blueberry Banana Muffins full of whole grains. These delicious muffins make the ultimate healthy snack or simple on-the-go breakfast!
Ingredients
Units
Scale
- 1/3 cup milk (I used unsweetened soy milk)
- 1 tsp apple cider vinegar
- 1 1/2 cups very overripe bananas, mashed
- 1/3 cup pure maple syrup
- 1/4 cup avocado oil (or melted coconut oil)
- 1 tsp vanilla extract
- 2 cups whole wheat pastry flour, spooned and leveled
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp fine sea salt
- optional: 1/2 cup chocolate chips or walnuts, or 1 cup blueberries
Instructions
- Preheat oven to 350F. Spray a muffin tin with cooking spray or line with silicone baking cups.
- Place almond milk and apple cider vinegar in a small bowl. Stir and set aside.
- Place bananas in a large mixing bowl. Use a potato masher or fork to mash them well. Measure out 1 1 1/2 cups. Add maple syrup, oil and vanilla, stirring to combine. Stir in milk mixture.
- Add flour, baking soda, cinnamon and salt. Stir just until just barely combined (you should still see streaks of flour). Gently fold in in any add-ins, being careful not to over-mix.
- Fill muffins three-quarters full. Bake for 25 minutes, or until a toothpick comes out clean. Cool muffins on a wire rack for 15 minutes before removing from tin to cool completely.
Notes
STORAGE: Store muffins in a tightly covered container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freeze muffins for up to 3 months.
GLUTEN FREE OPTION: You can sub an all purpose gluten free flour.