Whole-Grain Banana Blueberry Muffins
These healthy banana blueberry muffins are made with ground multi-grain cereal for a fiber-boosted muffin that doesn't compromise on taste or texture.
Servings: 12
Ingredients
- 1 cup Bob’s Red Mill 8-Grain Cereal - ground to a coarse flour-like consistency
- ¾ cup whole-wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 3 medium ripe bananas, mashed
- ⅓ cup granulated sugar
- 2 large eggs - at room temperature
- ½ cup Greek yogurt - I use 2% milkfat
- 1 teaspoon vanilla extract
- ¼ cup olive oil - or avocado oil
- 1½ cups blueberries, fresh or frozen
Instructions
- Preheat oven to 350℉ (175℃). Line a 12-cup muffin tin with paper liners, or lightly grease the wells with cooking spray.
- Pulse the 8-grain cereal in a blender or food processor until it resembles a coarse flour.1 cup Bob’s Red Mill 8-Grain Cereal
- In a medium bowl, whisk together the ground cereal, whole-wheat flour, baking soda, baking powder, salt, and cinnamon.¾ cup whole-wheat flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ¾ teaspoon kosher salt, ½ teaspoon ground cinnamon
- In a large mixing bowl, whisk the mashed bananas, eggs, yogurt, olive oil, sugar, and vanilla.3 medium ripe bananas, mashed, ⅓ cup granulated sugar, 2 large eggs, ½ cup Greek yogurt, ¼ cup olive oil, 1 teaspoon vanilla extract
- Add the dry ingredients to the wet ingredients and gently fold until just combined. The batter will be thick but scoopable.
- Fold in the blueberries, then distribute the batter evenly between the wells in your muffin tin. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean.1½ cups blueberries, fresh or frozen
- Let the muffins cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
If you have the time, allow the batter to rest for 10-15 minutes before adding the blueberries. This hydrates the whole grains and produces a softer crumb. Don't let the batter rest for longer than 10-15 minutes.
Notes
Ingredient notes:
- This recipe has also been successfully tested with Trader Joe's Organic Rolled Oats with Ancient Grains and Seeds. Please keep in mind that changing the multigrain cereal you use may affect the texture and the nutritional value of the final dish.
- Fresh or frozen blueberries will work in this recipe. I like to quickly rinse frozen blueberries to remove any visible frost or ice crystals, then drain and pat them thoroughly dry before adding them to the batter. Do this just before adding; for best results, don't let them thaw.
- Baking time may vary by a few minutes depending on the moisture content of your Greek yogurt. I recommend checking your muffins for doneness right at the 20-minute mark.
Nutrition
Calories: 192.5kcal | Carbohydrates: 30.3g | Protein: 5g | Fat: 6.4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.6g | Trans Fat: 0.003g | Cholesterol: 27.8mg | Sodium: 287mg | Potassium: 212.3mg | Fiber: 3g | Sugar: 11.5g | Vitamin A: 74.9IU | Vitamin C: 4.4mg | Calcium: 44.9mg | Iron: 0.9mg
