Back-to-School Whole Wheat Blueberry Banana Muffins

My kids are total muffin junkies.  In order to keep up with their ravenous muffin consumption, I make several batches at once and throw them in the freezer.  A quick thaw in the refrigerator overnight (or in the microwave for a sudden craving) and we’re all set with delicious and healthy home made muffins in the morning.  It’s great for busy days when we’re trying to rush out of the house, but I don’t want to skimp on the healthy breakfast.

Whole Wheat Blueberry Banana MuffinsWhole Wheat Blueberry Banana Muffin Ingredients

  • 1 & 1/2 Cups whole wheat flour
  • 1 & 1/2 Cups all purpose flour
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 2/3 Cup olive oil
  • 2 large eggs
  • 2/3 Cup fat free milk
  • 3/4 Cup honey
  • 3/4 Cup white sugar
  • 2 1/2 Cups blueberries
  • 1 ripe banana, diced

Whole Wheat Blueberry Banana Muffin Directions

  1. Combine ingredients in a large bowl and mix gently, being careful not to over-mix. Stir only enough to wet all the ingredients; do not use an electric mixer.
  2. Pour into greased muffin tins and fill to the top! This recipe yields 12 over-sized (delicious) muffins.
  3. Bake at 400 degrees for 20 -25 minutes.
  4. Enjoy!

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