Whole Wheat Banana Blueberry Muffins

Whole wheat banana blueberry muffins

It's Secret Recipe Club reveal day again. How has another month passed already?! This month, I was assigned to the wonderful blog {Sweetly} Serendipity, written by Taryn. As soon as I got my assignment, I was instantly excited because with a name like that, I knew it would be a blog after my own heart! I mean, I love to cook, but I enjoy baking more. Blame it on my sweet tooth, I guess! So, as I perused Taryn's blog, I found several great recipes that I would love to try, as well as some great reviews of Boston restaurants (and since Boston is my favorite east coast city, I will save those reviews for my next trip there!). After debating between a few recipes, I chose to go with these muffins mostly because they seemed healthy, and I've been eating somewhat unhealthy lately. I loved that there was whole wheat flour and fruit in them; it made them seem a little more guilt-free. I ended up halving the recipe and still got 12 muffins out of the batter, which was perfect for breakfast for the week. These muffins came out so moist and flavorful from the banana, blueberries, and nutmeg. I didn't even miss the sugar! Thanks, Taryn, for sharing such a delicious muffin recipe! I'll definitely be visiting your blog again soon!

2 1/2 cups Whole Wheat Flour
1 1/2 cups Rolled Oats
2 teaspoons Baking Soda
1/8 teaspoon Salt
1/4 teaspoon Nutmeg or Mace
1 cup Honey
1 cup Canola Oil (I used 1/2 oil and 1/2 applesauce)
6 medium Bananas, mashed
1 tablespoon Vanilla Extract
2 cups Blueberries (I used frozen)

In a large bowl, combine the dry ingredients. In a separate bowl, blend together the honey, oil, bananas, and vanilla. Add the wet ingredients to the dry ingredients and mix only until the ingredients are combined. The batter will be lumpy. At this point, you can cover and refrigerate overnight, if you wish; otherwise continue with the recipe. Gently fold in the blueberries. Line a muffin tin with paper liners. Fill each muffin cup about 3/4 full with the batter. These muffins will not rise much. Bake at 350 degrees for 30-45 minutes, or until a toothpick stuck in the center of a muffin comes out clean. Yields 16-20 muffins.