Whole Wheat Banana Blueberry Muffins

  1. Preheat oven (425 degrees for mini-muffins, 375 for regular, 325 for jumbo).
  2. Prepare muffin tins (I prefer to use butter to give a crispy outside; you can also use cooking spray or liners.
  3. If you use liners, be sure to spray them with cooking spray first).
  4. Using a whisk, mix together the banana, eggs, buttermilk, applesauce, brown sugar, vanilla, almond extract, and zest until combined.
  5. Mixture will be lumpy.
  6. Sift in the flour, flax meal, baking soda, baking powder, salt, cinnamon, and coriander.
  7. Measure in the oats, oat bran, and wheat germ, and stir until dry ingredients are incorporated.
  8. 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).
  9. Fold the blueberries and the almonds into the batter.
  10. Scoop the batter into the prepared muffin tins, filling the cups to near the top edge.
  11. Bake for 12 minutes (mini-muffins), 18-20 minutes (regular size) or 26 minutes (jumbo).
  12. Allow muffins to cool in tin for 2-3 minutes, then remove to cooling rack.
  13. Store in a zipper bag or tightly sealed container.
  14. Refrigerate for longer shelf life, or freeze and pull out a few at a time as needed.

banana, eggs, buttermilk, applesauce, brown sugar, vanilla, almond, lemon zest, whole wheat pastry flour, oats, bran, meal, germ, baking soda, baking powder, salt, cinnamon, coriander, fresh blueberries, flour, almonds

Taken from www.food.com/recipe/whole-wheat-banana-blueberry-muffins-452876 (may not work)

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