whole wheat banana blueberry muffins

I'm calling these Owen's blueberry muffins.  Although my sweet 15 month old is generally excited when it comes to all food, his enthusiasm seems to go up a notch when these muffins come out.  He sits in his high chair and pumps his little legs like crazy as I slice one up for him.  Soon thereafter, his sweet little face has blueberry smudges all over and a smile.  So, yes, I will be making these again....and again....and let my heart melt each time.

These muffins use very little sugar.  I gave Domino's new Golden Sugar a swirl here as a less processed sugar.  It worked great.  You could easily swap in some honey or maple syrup if you want to avoid refined sugar all together.  There is no oil in this recipe either as the bananas and Greek yogurt bring plenty of moisture.

Here's what you'll need to get going:

Ingredients
(makes approximately 13 muffins)
- 3 ripe bananas
-2 eggs
-1/2 cup sugar
-1 tsp vanilla extract
-1/2 cup Greek Yogurt ( I used Vanilla Oikos)
-2 1/2 cups whole wheat flour
-1 tsp baking powder
-1/2 tsp salt
-1 1/4 cups whole milk
-2 cups blueberries

Directions
Pre-heat your oven to 350 degrees and place muffin liners into a muffin tin.  Spray with non-stick cooking spray.  In a large bowl, mash the ripe bananas and stir together with the sugar, eggs, vanilla extract and yogurt.  In a separate bowl, mix together the flour, baking powder, salt and cinnamon.  Pour the dry ingredients into the wet ingredients and mix together.  The batter will be very thick.  Pour in the milk slowly as you stir together and then fold in the blueberries.

Using a large spoon or a small measuring cup (I used a 1/3 cup measuring cup), fill the muffin liners.  This recipe will give you a nice baker's dozen of 13 muffins.  Once your muffin tin is filled with the batter, bake for approximately 23 minutes at 350 degrees.  Check to make sure the muffins are done by inserting a toothpick or knife and it should come out clean.  Remove the muffins from the oven and allow to cool for 10-15 minutes in the muffin tin and then transfer to a wire cooling rack to finish cooling.  I store these in a freezer bag in the fridge for breakfasts and snacks for the week...or a few days because they don't last that long!