Favorite Recipes from Kristen, Michelle, Kay, and Shonna
Monday, June 6, 2016
Whole Wheat Berry Banana Muffins
Yields: 12 muffins
2 cups (240g) whole wheat flour (I used 1 cup of wheat flour I ground myself and 1 cup of white flour.)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tbsp (14g) butter or margarine, melted and cooled slightly
2 large egg whites, room temperature
1 ½ tsp vanilla extract
¾ cup (200g) mashed banana (about 2 medium)
¼ cup (60g) plain or honey Greek yogurt
3 tbsp (45mL) honey
¼ cup (60mL) milk
½ cup (80g) diced fresh strawberries (about 4 medium-large) I used slightly thawed frozen, sliced berries.
½ cup (70g) fresh blueberries (I used frozen berries straight from the freezer.)
Preheat the oven to 350°F, and get out your muffin tins, spray them with nonstick spray if you use it.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate (larger) bowl, whisk together the butter, egg whites, and vanilla. Stir in the mashed banana, Greek yogurt, and honey, mixing until no large lumps of yogurt remain. Alternate between adding the flour mixture and the milk, stirring just until incorporated, beginning and ending with the flour mixture. (For best results, add the flour mixture in 3 equal parts.) Gently fold in the strawberries and blueberries.
Scoop the batter into the prepared muffin tins. Bake at 350°F for 20-25 minutes, or until a toothpick inserted into the center comes out clean. If you're using frozen berries bake closer to the 25 minutes. I started with 20 minutes and checked them every couple of minutes. Cool in the pan for 10 minutes before transferring to a wire rack.
I got the original recipe from amyshealthybaking.com. I've made a few minor changes but love how they turned out!