Healthier Banana Blueberry Muffins
Simple and easy we love these Healthier Banana Blueberry Muffins. Made with whole grains, flaxseed, and blueberries, they make a great breakfast or snack.
Servings: 12 muffins
- 1 1/2 cups whole wheat flour
- 1/4 cup honey
- 1 tablespoon milk any kind will work, even almond or coconut milk
- 1 tablespoon olive oil
- 1 1/2 cups ripened bananas, smashed - about 3 whole
- 1 egg
- 1/2 cup Greek yogurt or sour cream
- 1/2 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons flax seed
- 12 ounces fresh blueberries
Preheat oven to 350 degrees F. Spray 12 cup muffin tin with olive oil cooking spray & set aside.
In a medium mixing bowl, combine flour, baking soda, cinnamon, flax seed and salt.
In a small mixing bowl, whisk together bananas, almond milk, egg, yogurt (or sour cream), olive oil, honey, and vanilla extract. Whisk until well combined & then stir into flour mixture.
Stir flour and yogurt mixture until well combined. Fold in about 9 ounces of the fresh blueberries
Divide batter evenly into muffin tin & top with remaining blueberries, sprinkling a few onto of each muffin batter. Place in preheated oven and bake for 22-24 minutes.
Allow muffins to cool for 5-10 minutes in muffin tin. Then remove and cool on a baking rack. Devour immediately or store in a sealed container once cooled.