Chock-full of sweet ripened bananas and juicy blueberries. These muffins are great for a midday snack or as part of your breakfast. Made with whole wheat flour and sweetened with pure maple syrup, these moist muffins are delicious, nutritious, and deeply satisfying!
Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin.
Blend flour, baking soda, salt, and baking powder together in a bowl. Make a well in the center; add eggs, maple syrup, applesauce, and coconut oil. Stir by hand until just combined. Add bananas, blueberries, and walnuts. Mix until just incorporated. Divide batter evenly into the prepared muffin tin.
Bake in the preheated oven, 6 to 7 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes more.
Cool muffins in tin for 5 minutes before transferring to a cooling rack to cool completely.
Per Serving: 183 calories; protein 4.2g; carbohydrates 24.3g; fat 9g; cholesterol 31mg; sodium 182.5mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as clear bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.