I shared this recipe a few years ago and I’ve been craving these all day long!
This is another breakfast muffin I baked for my mornings at work. These muffins are ooey, gooey and chewy thanks to all of the fruit and lemon juice. I should also point out that even though I used whole wheat flour, the muffins are light.Print
Healthy, tangy muffins perfect for breakfast on the go or a sweet afternoon snack!
2 Cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
The zest of one lemon
The juice of one lemon
2 Large, ripe bananas
2 tbsp canola oil
1/3 Cup milk (I used 1%)
½ Cup unsweetened applesauce
2 tsp vanilla extract
½ Cup white (granulated) sugar
2 Large eggs (at room temperature)
2 Cups blueberries (fresh or frozen)
Preheat your oven to 350.
In a large bowl, combine the flour, baking powder, baking soda, salt; mix well and set aside.
Using a stand mixer or by hand, mix together the lemon zest, lemon juice, bananas, canola oil, milk, applesauce, vanilla, sugar and eggs until completely smooth.
Slowly add the flour mixture into the wet ingredients until completely combined and smooth.
Fold in the blueberries.
Pour the batter evenly into the muffin tin, lined with muffin liners; I found the batter filled the liner completely.
Bake in the oven for 25 to 28 minutes, until a toothpick comes out clean and dry when inserted into a muffin.
Let the muffins cool in the muffin tin.
- I used frozen blueberries which is why the muffins are slightly blue!
- Prep Time: 10 Minutes
- Cook Time: 28 Minutes
- Category: Baked Goods