These muffins are moist and full of flavour. They also freeze well and help you use up those extra bananas that are overripe on your counter! We like to be a no waste family as much as possible.
Ingredients
Dry Ingredients
1 cup whole wheat flour
¼ cup all purpose flour
¼ cup rolled oats
1 tsp baking soda
1 tsp baking powder
½ tsp cinnamon
Wet Ingredients
2 eggs, beaten
2 bananas (approximately 1 cup), mashed
½ tsp pure vanilla extract
½ cup unsweetened applesauce *can be substituted with coconut oil*
1/3 cup maple syrup
Other
¾ cup blueberries
Directions
Preheat oven to 425 and line your muffin tin with paper cups or parchment paper. You can also give them a quick spray to make sure the muffins do not stick. This recipe makes 10-12 muffins.
In a medium bowl, combine all dry ingredients.
In a large bowl, combine all wet ingredients.
Pour the wet ingredients into the dry ingredients. Stir well to combine.
Fold in blueberries.
Using a spoon or cookie scoop, divide the batter equally between 12 muffins cups making sure you fill each to the top.
Bake the muffins at 425 for 5 min, and then reduce heat to 350 for remaining 15-20 min. You can check with a toothpick to see if your muffins are ready. If the toothpick comes out clean, you know the muffins are cooked through.
Let sit for 3-5 min, remove from tin and let cool on a rack.
Enjoy!
