Healthy Everything Muffins

healthy muffins

Whole Wheat Banana Blueberry Muffins

I’m really a good baker. I mean, I’m great at measuring and following instructions, just like my grandmas always taught me. But somehow, this morning, I decided I was going to throw every healthy ingredient I owned into a batch of muffins (and eat as many as I wanted without feeling guilty). And I’m talking about flaxseed meal, oat bran, oatmeal (is that redundant?), applesauce, a ripe banana, oh yeah, and the buttermilk I’ve been trying to use up all week. I was a little out of control. And I’m usually more of a, “cook it because it’s delicious and hope it happens to be healthy-ish” type of person, but I’m happy to report that, even though these muffins were baked as healthy treats, they just happen to be delicious.

Whole Wheat Banana Blueberry Muffins

 

Healthy Blueberry-Banana Muffins
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Ingredients
  1. 1 cup whole wheat flour
  2. 1/2 cup white flour
  3. 2/3 cup oatmeal
  4. 2 tablespoons flaxseed meal
  5. 2 tablespoons oat bran
  6. 1 teaspoon baking soda
  7. 1 1/2 teaspoon baking powder
  8. 1/4 teaspoon salt
  9. 1/2 teaspoon cinnamon
  10. 1/4 teaspoon nutmeg
  11. 1/2 cup brown sugar
  12. 1 1/4 cups buttermilk
  13. 1 large egg, beaten
  14. 1/3 cup olive oil
  15. 1 ripe large banana, mashed
  16. 1/2 cup applesauce
  17. 1/2 teaspoon pure vanilla extract
  18. 2/3 cup frozen blueberries, still frozen
  19. 2 tablespoons raw sugar
Instructions
  1. Preheat the oven to 350 degrees F. Coat muffin pan with cooking spray or line with muffin liners (I coated with oil, but these stuck a little so I’ll use paper liners next time).
  2. In a large bowl, whisk together the flours, oatmeal, flaxseed, oat bran, baking soda, baking powder, salt, cinnamon, nutmeg and brown sugar. Add buttermilk, egg, olive oil, banana, applesauce and vanilla and fold ingredients together with a spatula until just mixed. Add the frozen blueberries and fold in gently.
  3. Use a measuring cup to scoop batter into muffin cups, filling all the way to the top. Bake for about 20 minutes, until a toothpick inserted into the muffin comes out clean.
  4. Cool in the pan for 5 minutes and then transfer to a cooling rack.
Adapted from Skinnyluscious on Epicurious
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