Whole Wheat Banana and Blueberry Muffins
These delicious whole wheat banana and blueberry muffins are perfect for a healthy breakfast or a light snack. Rich in fiber and naturally sweetened by the banana, they are a nutritious option that combines the sweetness of fruit with the hearty flavor of whole wheat flour. Easy to prepare, they keep well and are a great way to start the day with energy or to enjoy a tasty and healthy break.
Servings: 12 porzioni
Calories: 220kcal
Equipment
- Mixing bowls
- Hand blender
Ingredients
- 1 1/3 cups whole wheat flour
- 1/2 cup sugar
- 3 tablespoons honey
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1 tablespoon vanilla sugar or 1/4 teaspoon vanilla extract
- 1 pinch salt
- 2 pieces eggs
- 1 cup muesli
- 1/3 cup vegetable oil
- 1/2 cup milk
- 2 pieces bananas medium/large size
- 1 cup blueberries
Instructions
- Preheat the oven to 160°C. Line a muffin tin with paper or parchment liners.
- In a bowl, mix the whole wheat flour, sugar, baking powder, cinnamon, and salt. Add the muesli and mix well.
- In another bowl, mash the bananas with honey to obtain a smooth puree.
- Using an immersion blender, mix the eggs, oil, milk, banana-honey puree, and vanilla sugar.
- Gently fold the dry ingredients into the wet ingredients, mixing until just combined. Carefully add the blueberries.
- Fill the muffin cups about 3/4 full.
- Decorate the surface of the muffins with a sprinkle of muesli and a pinch of cinnamon.
- Bake for 25-30 minutes, until a skewer inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Tips for perfect results
- Use very ripe bananas; the riper, the sweeter and easier to mash.
- Avoid overmixing the batter to prevent dense, tough muffins.
- Fill the muffin cups evenly for uniformly sized muffins.
- Soak the muesli for 10 minutes before using to add moisture.