Baking is love. Especially for introverts who want to show that they care, but don’t necessarily want to have a long conversation about it. These healthy treats are perfect for sharing: whole wheat muffins that get their moist texture from the bananas and their sweetness from the blueberries.
Ingredients
3 organic bananas, mashed
2 cups organic blueberries
2 eggs
3/4 cup white sugar (I recommend Zulka Morena Sugar)
1/2 cup brown sugar
3/4 cup canola oil
10 ounces plain greek yogurt (2 containers)
3 1/2 cups organic whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons baking soda
1-2 teaspoons ground ginger
How I Made Them
Preheat the oven to 350 degrees. Prepare your muffin tin with paper liners, or use those groovy paper baking pans like I did.
Combine the bananas, sugars, eggs, and oil together in a bowl. Do not add the blueberries — those come at the end.
In a very large bowl, sift together the flour, baking powder, baking soda and salt. Sprinkle the ground ginger over the top, adding as much or as little as you like.
Add the wet ingredients to the dry. Combine with a rubber spatula as best you can. Then add the yogurt and continue to stir until thoroughly mixed. You will have a dense, sticky batter. This is why you don’t stir the blueberries in — they would just mash up and turn everything purple.
Fill the muffin tins/baking pans 3/4 full, adding blueberries as you spoon the batter into the tin/pans. Bake on the center rack of the oven for 18-20 minutes or until the cake tester comes away clean but for a few crumbs.
How They Turned Out
These are dense but not dry. Not super sweet, so the banana and blueberry flavors come through nicely. The ginger is very subtle, nicely complementing the berries. Best served warm, with cold milk.
In the Kitchen with Kate 
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