Back-to-School Blueberry Muffins

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40 MINUTES | Serves 12
IDEAL FOR: Breakfast Healthy Eating Snack

Make yourself the mom or dad of the week with these easy, healthy make-ahead blueberry muffins – and make sure your little ones get a super-quick superfood breakfast to last them till lunch. 

INGREDIENTS

  • Dry Ingredients
  • 1.75 cups white whole wheat flout
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 cup fresh Naturipe Sweet Selections Blueberries
  • Wet Ingredients
  • 2 large eggs
  • 1/2 cup honey
  • 1/3 cup nonfat Greek yogurt
  • 1 cup mashed banana (about 2 medium bananas)
  • 1/2 cups unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted coconut oil

DIRECTIONS

Preheat the oven to 350ºF and line a muffin tray with liners and spray with cooking spray. 

Combine all dry ingredients in a medium-size bowl and set aside. 

Next, in a separate large bowl, whisk together the two eggs. Then, add the rest of the wet ingredients to the bowl (except for coconut oil) and mix to combine. 

Slowly add the dry ingredients to the wet ingredients and stir the batter until well combined. Finally, add the melted coconut oil and mix again. 

Generously fill each muffin cup, between 3/4 of the way full and all the way to the top. 

Bake at 350ºF for 23-25 minutes or until a toothpick comes out clean when inserted into the center. 

Let cool for at least 10 minutes before eating – and save the rest for breakfast throughout the school week. 

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