Banana-Blueberry Whole Wheat Muffins

1.Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or oil, or line with paper muffin liners.

2.In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt until well combined.

3.In a separate medium bowl, mash the ripe bananas with a fork until smooth. Add the Greek yogurt, honey (or maple syrup), egg, vanilla extract, applesauce (if using), and vegetable oil. Whisk until the mixture is smooth and well combined.

4.Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.

5.Carefully fold in the blueberries, distributing them evenly throughout the batter.

6.Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.

7.Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.

8.Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer the muffins to a wire rack to cool completely.

9.Serve warm or at room temperature. These muffins are perfect for a nutritious snack or breakfast on the go. Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.