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Whole Wheat Blueberry Banana Muffins


Instead of reaching for those mini blueberry muffins that come in a package try baking these instead! They are way more delicious and nutritious than any store-bought variety. Plus, I added ground flax seeds to kick up the nutritional content. Flax seeds help ward off colds and add fiber to your diet. Check out the benefits here.

This muffin recipe make a great snack and a perfect start to your child’s day. I make a few dozen and keep them in an air tight container to eat throughout the week.  This is one of those recipes that doubles as both a nutritious snack and breakfast. Double duty recipes makes my life a little easier! And if you add pureed bananas like I did to add sweetness, you can cut back on the sugar.

These mini muffins are also great to get your little helpers cooking in the kitchen with you. I find the more involved the kids are in the kitchen the higher the chance of them actually eating and loving it. I hope you enjoy making and eating these muffins as much as we have. Enjoy!

2 cups whole wheat flour
1/2 cup brown sugar
1 teaspoon baking powder
1 cup milk
2 bananas, pureed
1 teaspoon of vanilla
2 eggs
1 cup fresh blueberries
1 cup plain yogurt
3 tablespoons butter, melted
1/4 cup ground flax seeds

1. Combine all ingredients in a large bowl and mix well.
2. Pour muffin mixture into muffins tins and bake at 375 for 15-20 minutes until golden brown and completely cooked.

That’s it! Two easy steps!

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