Preheat oven to 350 degrees. Grease or line a standard muffin tin; set aside.
This healthier take on your banana muffins not only includes anti-inflammatory blueberries, but also honey, unsweetened applesauce, and whole-wheat flour.
Servings and Ingredients
|3 medium ripe bananas, mashed|
|¼ c. Hy-Vee honey|
|⅓ c. Hy-Vee unsweetened applesauce|
|⅓ c. Gustare Vita olive oil, or Hy-Vee canola oil|
|1 Hy-Vee large egg|
|1 ½ tsp. Hy-Vee vanilla extract|
|2 c. plus 1 tbsp. Hy-Vee whole-wheat flour, divided|
|1 tsp. Hy-Vee baking soda|
|1 tsp. Hy-Vee ground cinnamon|
|½ tsp. Hy-Vee salt|
|1 ¾ c. fresh blueberries, or frozen blueberries, thawed|
Things To Grab
- Standard muffin tin
- Hy-Vee nonstick cooking spray or muffin liners
- Large bowl
- Small bowl
- Wooden toothpick
- Wire cooling rack
In a large bowl, add mashed bananas, honey, applesauce, coconut oil, egg, and vanilla extract. Mix until well combined.
Add in 2 cups whole-wheat flour, baking soda, cinnamon, and salt. Using a spatula, mix until wet and dry ingredients are completely combined.
In a small bowl, combine blueberries, and remaining 1 tablespoon whole-wheat flour; toss to coat. Gently fold blueberries into batter.
Spoon batter into prepared muffin tin, filling each cup about 3/4-full. Bake 15 to 17 minutes or until toothpick inserted into center comes out clean. Cool completely on a wire cooling rack.