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!
Servings: 12
Calories: 123kcal
Ingredients
- 1 ripe banana mashed
- 2 large eggs
- 1/4 cup applesauce
- 1/4 cup honey
- 1 1/2 cups whole wheat pastry flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 tablespoons ground flaxseed
- 1 cup strawberries chopped
- 1 cup blueberries or raspberries
- 1/2 cup walnuts optional
Instructions
- 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.
Notes
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.