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–+ servings
Place the baked banana blueberry muffins on a platter next to a box of Honey Nut Cheerios.

Banana Blueberry Muffins with Honey Nut Cheerios®

Course: Breakfast
Cuisine: American
Keyword: Heart Healthy, Muffins, Whole Wheat
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12
Calories: 123kcal
Author: Kris Longwell
These Banana Blueberry Muffins are loaded with good hearty healthy ingredients. So delicious and so good for you, too! Perfect for breakfast and snacks on the go that you can feel good about!
Print Recipe

Equipment

  • Medium muffin tin

Ingredients

DRY INGREDIENTS

  • 2 cups Honey Nut Cheerios Divided, 1 cup crushed, 1 cup roughly chopped
  • 1 & 1/2 cups whole wheat flour
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup fresh blueberries

WET INGREDIENTS

  • Cooking spray for spraying the liners or muffin tin
  • 1 whole egg
  • 1 egg white
  • 1/2 cup honey
  • 2 bananas mashed
  • 1/3 cup nonfat plain yogurt
  • 1/2 cup almond milk, unsweetened
  • 1 tsp vanilla extract

Instructions

  • Pre-heat oven to 350°F.
  • Line muffin tins with good quality muffin liners and then spray with cooking spray. (Can omit the muffin liners, if desired, and simply spray the tin with the cooking spray).
  • In a medim-sized bowl, mix together all the dry ingredients (only 1 cup of the ground Honey Nut Cheerios), taking care to not burst any of the blueberries. Set aside.
  • In a large mixing bowl, mix together the wet ingredients. Use the back of a fork to mash the bananas (a few remaining banana chunks are fine).
  • Slowly add the dry ingredients into the wet mixutre until combined.
  • Use an ice cream scoop, or a large spoon, to carefully fill the muffin liners with the batter. You should have enough to fill 12 liners to the very top.
  • Sprinkle the remainign 1 cup of roughly chopped Honey Nut Cheerios over the tops of each muffin.
  • Bake for 25 minutes. Remove from the oven. Let cool slightly on a rack, and then remove from muffins from the tin to cool completely. The liners will pull away from the muffins easier once they have completely cooled.

Nutrition

Calories: 123kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 169mg | Potassium: 159mg | Fiber: 2g | Sugar: 15g | Vitamin A: 32IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg