My kids love muffins, but it can be tough to find recipes for healthy muffins that don’t taste like dry pieces of toast. While I plan to still tweak this recipe to up the nutrition some, this is the mostly healthy blueberry muffin recipe I came up this morning while doing some baking for our upcoming vacation. I was pleasantly surprised by how delicious the muffins taste!
Makes 24 muffins.
- 2 and 1/2 cups old fashioned oats
- 1 and 3/4 cups whole wheat flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1/2 cup flaxseed
- 1/2 cup honey
- 1 and 3/4 cups milk
- 2 eggs
- 1/2 cup mashed banana
- 2 cups blueberries
Preheat oven to 400 degrees Fahrenheit.
Grease or line with paper liners 24 muffins cups.
Combine oats, flour, baking powder, flaxseed, and salt in a large bowl.
Add the honey, milk, eggs, and mashed banana. Stir until well combined.
Gently fold blueberries into batter.
Fill muffin cups 3/4 full. Bake for 18 minutes or so, or until an inserted toothpick comes out dry.
*I used to think honey was a real pain to measure, until I picked up this tip: Spray your measuring cup with cooking spray before pouring honey into the cup. The cooking spray will cause the honey to slip right out of the cup into your bowl.