Whole Wheat Banana Berry Muffins

I was tired of sending M to school with a sandwich or tortilla roll ups and wanted something a little different to send, but still filling.  Along come these delicious muffins.  Of course, they are perfect for breakfast as well.  They were a huge hit with the whole family, are so easy to make and have no white sugar.   I think we will be enjoying these muffins quite a lot!


Whole Wheat Banana Berry Muffins

  • 2/3 cup unsweetened vanilla almond milk (or non dairy milk of choice)
  • 1 tbsp ground flaxseeds
  • 1 tsp apple cider vinegar
  • 2 cups whole wheat flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 1/2 cup mashed banana
  • 1/2 cup 100% pure maple syrup
  • 1 1/2 tsp pure vanilla extract
  • 1 cup fresh or frozen blueberries (or berry of choice)

Preheat oven to 350 degrees.

In a small bowl, use a fork to vigorously mix together the almond milk, flaxseeds and vinegar.  Mix for about a minute, until it appears foamy.  Set aside.

In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt.  Make a well in the center of the mixture and pour in the milk mixture.  Add the mashed banana, maple syrup and vanilla and stir together the wet ingredients in the well.  Combine the dry into the wet until the dry ingredients are moistened, but do not overmix.  Fold in the berries.

In a nonstick muffin pan, fill each muffin cup 3/4 of the way and bake for 22-26 minutes or until a knife inserted through the center of a muffin comes out clean.

Let the muffins cool, take out of muffin pan and ENJOY!




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