Whole Wheat Banana Blueberry Muffins

If your kiddos are anything like mine, they can be quite picky eaters at times making it a challenge to ensure they are getting the healthiest and most nutritious foods possible. Well, this recipe is your new best friend! My favorite thing is they are easy to make in a big batch and they can last for breakfast all week or even a midday snack, if they last that long! These are the best road trip food and my son loves these. This recipe is super easy to make and is packed full of healthy ingredients and fresh fruit that is sure to make your family and you say yum! I hope these muffins give you peace of mind that they are eating something super healthy and something that they also enjoy!

Ingredients:

To get started, preheat the oven to 375 ℉ and line a muffin tin with liners or coat with coconut oil.

First, combine the flours, flaxseed meal, wheat bran, baking soda, baking powder and salt in a medium bowl. Secondly, combine melted coconut oil, sugar, brown sugar and eggs in a separate large bowl. Third, put the ripe bananas in a separate medium bowl and mash until there are no large chunks of banana left. After mashing the bananas add milk and vanilla extract to the banana mixture.

Now to the fun part! Gradually add 1/3 of the flour mixture to the sugar and egg mixture and fold to combine. Then add a 1/3 of the banana mixture to the sugar and egg mixture and fold to combine. Repeat these steps until all the flour and banana mixture are combined. Lastly add the blueberries and walnuts and gently fold into the muffin batter. If you mix too hard it can cause the blueberries to burst!

Finally distribute the muffin batter equally into the muffin pan and pop them into the oven and bake for 25-28 minutes rotating the pan halfway through the cooking time.

This step is completely optional but my son loves the extra crunch! When halfway through baking, during rotating, take the muffins out and top with additional raw sugar sprinkle if desired, it just gives an extra little crunch and sweetness! I’ve made them both ways and they are great either way!

Continue to bake until golden brown and delicious! When done baking remove pan and let muffins cool in the pan for 10 minutes then remove to cooling rack and serve warm!

Store in a container that allows for some airflow as these are quite moist and will go bad quickly if stored in an airtight container. I recommend storing in a Tupperware or tray and loosely cover with a lid or foil making sure to leave a corner vented. These will last about a week but rarely do they make it that long without being eaten!