WHOLEWHEAT VANILLA GREEK YOGURT BANANA BLUEBERRY MUFFINS
- 315.5 ml (1¾ cups) whole wheat bread flour (yes I used bread flour)
- 10 ml (2 teaspoons) baking soda
- 1.25 ml (¼ teaspoon) salt
- 250 ml (1 cup) mashed ripe banana (3 small or 2 large bananas)
- 62.5 ml (¼ cup) pure maple syrup
- 62.5 ml (¼ cup) Berry sugar (regular will also work, but you can also omit this if you do not want it so sweet)
- 166 ml (2/3 cup) Vanilla Greek 5% yogurt
- 2 X-large eggs
- 6.25 ml (½ tablespoon) vanilla extract
- 250 ml (1 cup) fresh blueberries, frozen will also work
Preheat oven to 425ºF and line muffin pan with paper liners. Feel free to spray them but I prefer to use cupcake liners.
Whisk together the dry ingredients: flour, baking soda, and salt.
Combine mashed banana with maple syrup, and sugar in a separate bowl. Whisk in the yogurt, and then the eggs together with the vanilla until smooth.
Add half of the flour and blend through.
Mix the blueberries with the rest of the flour and then stir gently until combined.
Do not over-mix as this will make a very dense muffin.
I have an 8-cavity muffin pan, so I distributed the batter into the 8 muffin liners and filled it about 2/3 way full.
You can top it with more blueberries if you prefer, but I did not as I did not have extra.
Use 5 ml (1 teaspoon) of berry sugar (regular will also work) or sprinkling sugar and lightly sprinkle on the top for some extra sweetness, but it is not required, as you already have lots of sweetness going.
Bake muffins at 425ºF for ONLY 5 minutes, as the higher temperature will help to give your muffins a nice high top.
Turn down the oven temperature to 350ºF and continue baking for 17 minutes and then turn off the oven and leave in the oven for 3 more minutes.
Make use of a cake pin tester and test the center of the muffin for doneness, if it comes out clean then it should be ready.
Remove from muffin pan and allow muffins to cool on a wire rack to cool completely.
Muffins are typically best enjoyed the same day, but at most within 3-4 days. Serve them warm with a cuppa coffee and if you prefer some butter.
Note:
You will have to check the muffins, should you use smaller muffin pans (mine x-large) as this will impact the baking time.
Recipe and photo: Esme Slabs
