Ingredients
2½cupwhite whole wheat flour,or mix of whole wheat and all-purpose flours, spoon and leveled
1tspbaking soda
¼tspsalt
½tspground cinnamon
¼cuphoney
½cuplight brown sugar,or dark, loosely packed
1cupvery ripe banana,(about 2 large very ripe bananas), mashed
¼cupGreek yogurt,nonfat vanilla or any yogurt
1large egg,beaten
¾cupunsweetened almond milk,or any kind
1¼cupfresh blueberries,or frozen, do not thaw
Preparation
Preheat oven to 350 degrees F. Spray 15 muffin tins with nonstick spray; do not use cupcake liners as muffins will stick to liners Set aside.
Gently whisk the flour, baking soda, salt, and cinnamon together in a large bowl. Set aside.
In a separate bowl, whisk the honey and brown sugar together – it will be thick and lumpy. Whisk in the mashed banana, yogurt, and beaten egg. Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick.
Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still be quite thick. Gently fold in the blueberries; do not overmix the batter.
Divide the batter between 15 muffin cups. Fill all the way to the top. Bake the first 12, then the last three in another batch. (Fill the empty muffin cups halfway with water in the 2nd batch to ensure even baking.) Bake muffins for about 17 to 18 minutes or until very lightly browned on the edges. A toothpick inserted in the center should come out clean.
Remove from the oven and place the pan on a wire rack. Allow muffins to cool and enjoy!
