Whole Wheat Banana–Blueberry Muffins
Whole Wheat Banana–Blueberry Muffins balance nutty whole wheat with the natural sweetness of ripe bananas and bursts of juicy blueberries. Warm cinnamon and vanilla round out the flavor, creating moist, tender muffins perfect for breakfast, brunch, or an on-the-go snack. Enjoy them fresh from the oven or at room temperature for a cozy, fruit-forward treat.
- Prep15 mins
- Cook20 mins
- Serves12
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup muffin pan.
- 2
In a large bowl, combine whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda. In another bowl, combine bananas, egg whites, and vanilla extract.
- 3
Stir the banana mixture into the flour mixture until smooth. Gently fold in the blueberries. Spoon the batter into the prepared muffin pan.
- 4
Bake for 16 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean.
- Calories 142.34 kcal Moderate
- Protein 5.4 g Moderate
- Carbs 28.07 g Moderate
- Total Fat 2.55 g Low Source
- Saturated Fat 0.13 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.16 mg Low Source
- Sodium 93.56 mg Low Source
- Fiber 4.9 g Moderate
- Sugar 8.33 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 9.52 mg Low Source
- Iron 0.62 mg Low Source
- Potassium 114.48 mg Low Source
- Vitamin A 29.06 mcg_rae Low Source
- Vitamin C 4.57 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Wheat 🌾
- Gluten