Healthy Whole Wheat Banana Berry Muffins

Ok let’s be honest . . . who is suffering a severe post halloween sugar crash?

Yeah . . . it’s ok, we’ve all been there.

Not only have we just had halloween but our little family has just come through what feels like a endless string of birthdays. Now we all know how much I love, love, love birthdays and celebrating just about anything but . . .

A few weeks ago we had a random blackout . . . it was just before our little lady was due to go to bed and boom, darkness. It was kinda fun digging out the candles and seeing all the kids run around the neighbourhood giggling their little heads off by torch light. Ahh to be young and carefree.

So we get set up with our candles and snuggle in to read a few pre-bedtime stories, and then it happens. Little lady blows the candles out and cheers “hooray, now we can have cake!!!!” Girlfriend was seriously excited. Like eyes wide, licking her lips, clapping her hands with joy excited.

Poor girl was sooooo disappointed. Like seriously. What can I say, she is her mothers daughter.

So . . . in the morning we celebrated the power being back on by making these muffins.

What?

I had a manky over ripe banana begging to be used and a sweet little lady that needed cheering up after the serious disappointment the endured the night before.

So, today I thought I would share our healthy lil treat with you. Although, no-one would ever know it’s healthy.

I think when people think of healthy muffins they think of dry, rock hard, tasteless little bullets.

Not these bad boys

Perfectly sweet, light and fluffy and bursting with berries . . . They are perfect with your mid morning coffee, or while out and about running errands or even served warm with a scoop of vanilla ice cream (or some greek yoghurt) for a late night indulgence.

Simple to make, simply delicious and seriously healthy. So what are you waiting for??

Get baking already! 😉

Healthy Whole Wheat Banana Berry Muffins
Makes 18 standard size muffins

Ingredients –

2 over ripe bananas, mashed
1 cup whole wheat pastry flour
1 cup plain flour
1 1/2 tsp baking powder
1 tsp banking soda
1/4 tsp salt flakes
1/2 cup brown sugar
1 tsp ground cinnamon
1 egg
1 1/4 cup milk (I use skim)
1 Tbsp greek yoghurt (I use Chobani)
1 tsp vanilla
2 cup mixed berries (if using frozen do not thaw first)

Method –

Preheat oven to 175’C (350’F) and line your cupcake trays with paper cases if using, set aside.

Peel bananas then mash in a small bowl and set them aside.

In a small jug combine milk, yoghurt, vanilla and egg.

Stir to combine then set aside.

In a medium bowl sift flours, sugar, baking powder, baking soda, cinnamon and salt flakes.

Add milk/egg/yoghurt mix and mashed banana and stir until just combined.

Add berries and carefully stir through the batter. Do not over mix.

Fill each cupcake case with batter until approx 2/3, I like to use an ice cream scoop – perfect amount every time! 😉

Bake for 15-20 mins until golden brown and tops spring back when lightly pressed, or until a tooth pick has just a few crumbs attached when inserted into the centre.

Allow to cool in pans for 5 mins before transferring to a wire rack to cool completely . . . or consume immediately – FYI fresh muffins filled with berries are hot hot hot!!! Not that I burned my tongue to a blistered oblivion or anything . . . yeah I totally did!