For more whole wheat sweet treats, make some whole wheat pancakes for breakfast and whole wheat soda bread with lunch or dinner!
Whole wheat flour vs all-purpose flour
What’s the difference between whole wheat flour and all-purpose flour? As the name suggests, whole wheat flour is made from the entire wheat kernel: the bran, germ, and endosperm. On the other hand, all-purpose flour is made with the bran and germ removed. This means whole wheat is denser and has a nuttier undertone, which comes off as a richer flavor. It’s also a bit more nutritious as it has more fiber, vitamins, and minerals. Its denser texture, when baked, works perfectly for these muffins, making them heartier, more flavorful, and more nutritious!
Whole wheat flour: With more fiber, vitamins, and minerals than all-purpose flour, whole wheat also adds a denser texture and slightly nutty undertone. Other ingredients: baking powder, cinnamon, baking soda, salt, mashed banana, greek yogurt, melted butter, maple syrup, an egg, blueberries, and either granulated sugar or cinnamon sugar for topping.
Get fruity: The blueberries are great, but you can use any fruit you’d like. Add chunks of peaches, more banana, bits of apple, coconut shavings, or a variety of other berries! Citrus: Add some lemon zest or orange zest. Go nuts: Add chopped nuts for some extra crunch and nutrition. Chocolate chips: Add some sweet little chocolate chips – you deserve it! Spices: A pinch of cinnamon introduces a warming flavor. All of the above: Mix and match for a fruity-nutty muffin, or a chocolatey-fruity muffin! Make blueberry lemon muffins, banana chocolate chip, banana walnut, or apple cinnamon. Savory: Add some zucchini or corn for a savory rendition.
Grab one for an easy breakfast alongside an almond butter latte or green smoothie. They taste great with a dollop of greek yogurt and honey drizzled over top.
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