Made with whole wheat flour and packed full of fruit, these Blueberry Banana Muffins are the perfect breakfast for mornings on the go!
These Blueberry Banana Muffins were an impromptu breakfast Monday morning, simply because I had some super-ripe bananas hanging out on my kitchen counter. Quite honestly, I often let bananas turn spotted and brown just so I can make baked goods with ’em. You know banana baked goods are my favorite, right?
I also had a plethora of blueberries in my fridge, so I decided to combine the two in a quick and easy breakfast muffin.
While I love, love, love breakfast muffins, the prep work in some recipes is more than I want to deal with in the mornings. You know those recipes – the ones that use every bowl and measuring cup in your kitchen, and take longer to mix up than they do to bake?
This recipe is not that one.
Seriously, these babies came together in just a few minutes – no mixer required – perfect for those mornings when you want a sweet bread for breakfast but don’t have a ton of time.
I used half white flour and half whole wheat flour in this recipe. I personally don’t like using ALL whole wheat flour in my baked goods – the texture comes out a little too tough and dry for my taste. I also used buttermilk in this recipe, since I had some leftover from making my blueberry cheesecake ice cream, but any milk you have on hand will do.
I also used a ton of cinnamon and vanilla, because those are two of my favorite baking ingredients. 😉
The next time you need a quick and easy muffin, give this one a try! We scarfed them down in no time flat. If you don’t eat them all right away (?), these freeze just fine. Enjoy!
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ cups mashed banana (about 3 large bananas)
- 2 eggs
- ¼ cup buttermilk (or regular milk, almond milk, coconut milk, soy milk, etc.)
- 1 teaspoon vanilla extract
- 1¼ cups fresh or unthawed frozen blueberries, divided
- Preheat oven to 350 degrees F. Lightly grease a 12 cup muffin pan.
- In a large bowl, mix the flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix the bananas, egg whites, milk and vanilla extract.
- Mix the banana mixture into the flour mixture until just combined - do not overmix. Carefully fold in 1 cup of the blueberries. Spoon the batter into the prepared muffin pan and dot with remaining ¼ cup berries.
- Bake 16 to 18 minutes at 350, or until a toothpick inserted in the center of a muffin comes out clean.