Whole Grain Sunshine Muffins
Nothing beats a warm, fruit filled muffin that melts in your mouth on the first bite. These whole grain mufffins are nutritious and tasty and not only kid-tested, they're kid-approved!
Stacey Weichelt, RDN, CD
ripe banana mashed
whole wheat pastry flour
blueberries or raspberries
Preheat oven to 350℉
In a large bowl, whisk together mashed banana, eggs, applesauce and honey.
Combine all dry ingredients. Fold wet ingredients into dry ingredients. Do not over mix.
Gently fold in berries and nuts.
Divide batter into the muffin tins, lined with paper liners.
Bake 20-30 minutes (15-20 minutes for mini muffins) or until a toothpick inserted into center of a muffin comes out clean.
Cool on a rack at room temperature.
Allow muffins to cool for 5-10 minutes before removing from the muffin tin.
Store in an airtight container at room temperature for 2-3 days or freezer for a later time.
Do not over mix the batter. Over mixing can lead to a more dense or chewy muffin and cause muffins to become peaked verses that desired round top.