These muffins are a delightful and healthy treat, perfect for breakfast or a snack.
Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with muffin liners or lightly greasing it.
Preheating ensures even baking, and using liners makes cleanup easier.
In a large mixing bowl, combine the whole wheat flour, baking soda, salt, and ground cinnamon. Mix well.
Sifting the dry ingredients can help avoid lumps and ensure an even mixture.
In another bowl, mash the ripe bananas until smooth. Add the apple sauce, vanilla extract, brown sugar, low-fat buttermilk, and vegetable oil. Mix until well combined.
Using a fork to mash the bananas works well, and ensure the wet ingredients are at room temperature for better mixing.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a wooden spoon until just combined. Do not overmix.
Overmixing can make the muffins dense, so stir just until no dry spots remain.
Fold in the blueberries gently to distribute them evenly throughout the batter.
Coating the blueberries in a bit of flour before adding can prevent them from sinking to the bottom.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 18-23 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Rotating the muffin tin halfway through baking ensures even cooking.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy at the bottom.
Serve the muffins warm or at room temperature. Enjoy your healthy and delicious treat!
Pair with a hot beverage for a delightful experience.
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