Whole Wheat Banana Berry Muffins
Ingredients
- ⅓ cup unsalted butter
- 4 ripe medium bananas
- 6-8 oz (or 1 cup) berries of choice I have used mixtures of raspberries, black berries, blueberries, and strawberries.
- 2 eggs
- 1/2 cup plain Greek yogurt substitute milk if you don't have yogurt
- 1 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups whole wheat flour
Instructions
- Preheat the oven to 375° F.
- Begin by mashing bananas and berries in a bowl. If you are using raspberries or black berries only mash half and add the remaining after mashing so that they can maintain more of their shape.
- Once the fruit is your desired consistency add the wet ingredients on top, and mix them together
- Add the dry ingredients on top of the wet ingredients. Mix the dry ingredients together before combining into the wet ones.
- Continue mixing until the batter is fully combined.
- Grease the muffin tins with butter or oil spray and scoop batter evenly into 18 cups. I like to use a large ice cream scoop to ensure the muffins are evenly sized.
- Once the muffin tins are full, place them in the oven and bake at 375° F for 16-20 minutes.