Are you buying your muffins at the grocery store? And have you ever checked out the ingredient’s list? Holy Smokes…the amount of refined sugars, calories, the length of ingredient’s list, and processed ingredients always blows my mind.

I get it….they use them because they’re cheap ingredients, keeps the consumer coming back for more, and tastes deliciously sweet. But, have you ever noticed a crash or feeling of fatigue or hunger shortly after consuming them? I totally have, which is why I can’t afford to eat them! I have too much to do, love, and take care of… to be on the sugar roller-coaster most of us ride for years.

Guys, this is a recipe I have shared on LIVE video several times and is always a favorite.

They are the most often made muffin in our house and are my secret weapon for emergency school lunches and SNACKS. (Would you like more healthy snack ideas? I’ve got you covered with these 55 Healthy Snack List. I printed it off, and stuck it on the inside of my pantry door for the kids to look at when they are wanting a snack.

Tip: Freeze the extra batch and throw it in a lunch box.

I have been using these silicone liners for years now. I like them because they add more color and fun to a lunch for my kids. Not only do we use them for muffins, I will also put them in their lunch filled with trailmix, popcorn, and just about any other finger-food. They also don’t leave muffin residue and create a perfect muffin shape and are easy to clean. But, they do create more dishes which I don’t fully support. 😉

See Muffin Liners I buy HERE.

Lastly, I LOVE to hear from you! Give this recipe a try and tell me what you think in the comments below…or heck, write me an email: lauraclark@wholefoodnanny.com.

If you do love them, SHARE this with your friends! <3

-Laura

 

 

 

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Whole Food Nanny Banana Blueberry Muffins
Banana Blueberry Muffins
Print Recipe
Servings
12
Cook Time
30mins
Servings
12
Cook Time
30mins
Whole Food Nanny Banana Blueberry Muffins
Banana Blueberry Muffins
Print Recipe
Servings
12
Cook Time
30mins
Servings
12
Cook Time
30mins
Ingredients
  • 3 large ripe banans
  • 1/2 cup pure honey or pure maple syrup*
  • 1 egg slightly beaten (or 1/8 cup of applesauce)
  • 1/3 cup melted butter
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 cups white whole wheat flour or 2 cups almond flour
  • 1 cup blueberries (we use frozen)
Servings:
Instructions
  1. Preheat oven to 375 degrees F. Mash bananas in a large mixing bowl with a pastry blender. Add maple syrup and egg. Mix to combine. Add melted butter. Mix.
  2. Combine dry ingredients in a separate bowl (baking soda, baking powder, salt, flour).
  3. Fold dry ingredients into wet ingredients until just combined. Fold in blueberries and gently stir to incorporate.
  4. Pour into 12 muffin cups (We use silicone liners. Well-greased muffin pan or paper liners work well too.)
  5. Bake at 375 degrees F for 20 minutes. Allow to cool in pan for 15 minutes.
Recipe Notes

If you want to start eating foods with whole ingredients, this recipe won't disappoint. I understand how choosing whole grain flour over enriched white flour can be an adjustment. But, after using whole grains for so long, we don't enjoy the refined grain anymore. This is a perfect muffin recipe to start using as you begin to get used to whole grain flour instead of refined. Don't forget to double the recipe so you can keep some in the freezer for quick kid's school lunches or snacks.

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