Whole Wheat Blueberry Muffins.

Posted on by nourishedbyjenna

 Blueberry Muffin3

This past month has been a little hectic with lots of visitors! First, my best friend from childhood came to visit with her husband. We enjoyed margaritas, pool time, a night on the town, and of course, lots of catching up! Just a couple of weeks after that, my parents came for a visit. Even though that puts me on the couch and things are a little tight when they visit (I currently live in a 1 bedroom apartment), I absolutely love having them here! I can’t wait until they make an official move down here to the Charlotte area (yes, it’s in the works!).

When I have overnight guests, I love preparing a tasty breakfast. And you know me, it’s gotta have a healthy twist! Muffins are often a go-to (with a side of fresh fruit). I can make them ahead of time before my guests even arrive, so I don’t have to spend extra time in the kitchen – I can just enjoy the company and quality time! They’re great for a casual breakfast while everyone is waking up and getting ready, or as a quick breakfast before running out the door for the day’s activities! For all of my out-of-town visitors this month, I made these yummy blueberry muffins. And they were a hit! After many requests… here is the recipe!

Whole Wheat Blueberry Muffins

  • 1/2 c. coconut oil, melted
  • 1/4 c. raw honey
  • 2 eggs
  • 1/2 c. plain Greek yogurt
  • 2 ripe bananas, mashed
  • 1 tsp. vanilla
  • 1/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1-1/2 c. whole wheat flour
  • 1 c. rolled oats
  • 2 c. fresh blueberries

Preheat oven to 375 degrees. In a large mixing bowl, combine coconut oil and honey with a mixer. Add eggs and yogurt; cream together. Add bananas, vanilla, cinnamon, nutmeg, baking powder, baking soda, and salt; mix until well combined. Stir in flour and oats, just until combined. Fold in blueberries. Line muffin tin with liners, and fill each until near full. Bake for 20-25 minutes, or until toothpick inserted in center comes out clean.

Makes about 14-16 muffins.

Blueberry Muffin

 

Recipe adapted from Bowl of Delicious

6 thoughts on “Whole Wheat Blueberry Muffins.”

  2. HI Jenna, I love muffin recipes that use yogurt! The muffins come out SO much more moist than they would otherwise. Do you soak your flour beforehand for removal of phytic acid? Also, is whole wheat flour your favorite flour to use for this recipe, or do you have a favorite flour for a gluten-free alternative? Thank you for all the help and this delicious recipe! I can’t wait to put it together!

    Reply

    1. Seema – yes, I love yogurt in baked goods! I don’t soak the flour, but definitely something worth trying. I also have not experimented with a gluten-free flour in this recipe yet, but I would like to try it!

      Reply

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