Healthy whole wheat blueberry banana muffins are lightly sweetened and packed with moist bananas, sweet applesauce, and juicy blueberries.
Let’s be honest. A real blueberry muffin, the kind with white flour and tons of sugar, is nothing more than an unfrosted cupcake. Sure, we like to pretend that muffins are somehow healthier than cake or cookies, but in most cases, they aren’t.
Except for these. Healthy whole wheat blueberry banana muffins are sweetened mostly with bananas that, along with applesauce, keep the muffins moist in the absence of loads of oil or butter. Regular flour is nixed in favor of a heartier white whole wheat version, and each muffin is dotted with juicy blueberries for a pop of freshness.
These muffins are the best kind of healthy; the kind that doesn’t taste like you’re sacrificing anything.
healthy whole wheat blueberry banana muffins
adapted from a few short cuts
3 ripe bananas
1/2 cup sugar (I used raw cane sugar)
1/4 cup butter, softened
1/4 cup applesauce
1/2 tsp. cinnamon (or use cinnamon applesauce)
2 cups white whole wheat flour
1 tsp. baking soda
1/4 tsp. salt
1 1/2 cups blueberries
Preheat oven to 350 degrees. In a large bowl, mash bananas. Mix in sugar, eggs, butter, and applesauce until well incorporated. Add cinnamon, flour, baking soda, and salt and stir just until combined. Gently fold in blueberries.
Scoop batter into greased muffin tins and bake for 28-33 minutes. Remove muffins from tin and allow to cool completely on a wire rack.
How do you use up overripe bananas?