Whole Wheat Muffins Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Whole wheat muffins studded with blueberries and made moist with ripe banana, yogurt, and maple syrup. These tender, satisfying muffins work as a grab-and-go breakfast or afternoon treat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 ½ cups whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon EACH: baking soda and salt
- 1 cup mashed banana
- ¾ cup Greek yogurt
- ½ cup EACH: melted butter and maple syrup
- 1 large egg
- 1 cup blueberries (fresh or thawed)
- Granulated sugar or cinnamon sugar (for topping)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 147mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 207mg
- Calcium
- 39mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 147MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.