Ingredients for Banana Blueberry Wheat Muffins
- 1 ½ cups All Purpose Flour
- ½ cup Whole Wheat Flour
- ½ cup (1 stick) cold Unsalted Butter
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ¾ cup packed light Brown Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- 2 ripe Bananas
- 1 cup fresh or frozen Blueberries
- ½ teaspoon Salt
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How to Make Banana Blueberry Wheat Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup whole wheat flour, ¾ cup packed light brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Cut in ½ cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, mash 2 ripe bananas with a fork. Add 2 large eggs and 1 teaspoon vanilla extract to the mashed bananas and whisk until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Gently fold in 1 cup fresh or frozen blueberries.
- Fill the muffin cups about ¾ full.
- Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
38g
Fat
13g
Carbs
9g
