Whole Wheat Banana-Blueberry Muffins

Taste of Cofrancesco
18 hours ago
3 min read

Prep Time: 15 mins	Cook Time: 20 mins
Total Time: 35 mins	Serves: 12

Our Whole Wheat Banana-Blueberry Muffins are tender, moist, and packed with juicy blueberries. Mashed bananas provide natural sweetness while maple syrup adds just enough richness without making the muffins overly sweet. Whole-wheat flour gives them a hearty texture, and cottage cheese or yogurt helps keep the crumb exceptionally soft and moist. Best of all, the batter comes together in just a few minutes with nothing more than a couple of bowls and a whisk before the blueberries are gently folded in. This recipe makes a dozen wholesome muffins that are perfect for breakfast, afternoon snacks, or meal prep throughout the week. They also freeze beautifully, making them easy to keep on hand whenever you need a quick homemade breakfast.

Choose Ripe Bananas

The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots, as they'll mash easily and blend seamlessly into the batter while adding natural sweetness and moisture.

Fresh or Frozen Blueberries

Both fresh and frozen blueberries work beautifully in this recipe. If using frozen berries, add them directly from the freezer without thawing. This helps prevent the berries from bleeding into the batter and turning the muffins purple.

Cottage Cheese or Yogurt?

Both work well, but each produces a slightly different result. Cottage cheese creates an exceptionally moist muffin with a little extra protein, while yogurt offers a slightly tangier flavor and an equally tender crumb. Either is a wonderful choice.

Freeze for Later

Allow the muffins to cool completely before storing them in an airtight container or freezing them for up to three months. To enjoy, simply thaw at room temperature or warm one in the microwave for 20 to 30 seconds for a freshly baked taste.

Ingredients

• 1 1/2 cups whole-wheat flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 1/2 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 2 medium bananas, mashed, about 1 cup

• 1/3 cup maple syrup

• 1/3 cup dairy/lactose-free cottage cheese or yogurt

• 1/4 cup almond milk

• 1 large egg

• 1 1/2 teaspoons vanilla extract

• 2 cups fresh or frozen blueberries

Instructions

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.

In a large mixing bowl, whisk together the whole-wheat flour, baking soda, baking powder, ground cinnamon, and salt. Set aside.

In another bowl, mash the bananas until smooth. Stir in the maple syrup, cottage cheese or yogurt, almond milk, egg, and vanilla extract until fully combined.