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Delicious and Nutritious Whole Wheat Banana and Blueberry Muffins

debbie eckstein

"Chock-full of sweet ripened bananas and juicy blueberries. These muffins are great for a midday snack or as part of your breakfast. Made with whole wheat flour and sweetened with pure maple syrup, these moist muffins are delicious, nutritious, and deeply satisfying!"
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35 m servings 183 cals
Original recipe yields 12 servings (1 dozen muffins)

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  1. Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin.
  2. Blend flour, baking soda, salt, and baking powder together in a bowl. Make a well in the center; add eggs, maple syrup, applesauce, and coconut oil. Stir by hand until just combined. Add bananas, blueberries, and walnuts. Mix until just incorporated. Divide batter evenly into the prepared muffin tin.
  3. Bake in the preheated oven, 6 to 7 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes more.
  4. Cool muffins in tin for 5 minutes before transferring to a cooling rack to cool completely.

Nutrition Facts

Per Serving: 183 calories; 9 g fat; 24.3 g carbohydrates; 4.2 g protein; 31 mg cholesterol; 183 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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Great muffins! They aren't overly sweet, but they are still really flavorful. I added in some flax meal in place of a little bit of the whole wheat flour; and also added a little cinnamon, nutme...

Just came out of the oven not too long ago and taste tested by my 2 teenage boys and husband and got the thumbs up by all. Personally I like mine with a bit more sweetness, probably from all the...