Blueberry Banana Muffins

I got this recipe from the "Master Your Metabolism Cookbook" by Jillian Michaels.  They were really good!  Like really, really good!  This also isn't the best picture of them so I will need to get a better one next time.  I want to buy her book now and try a lot more of her recipes in it.  Enjoy!


Makes 12 muffins
(for me, the 12 muffins were heaping big muffins)

olive oil spray for the tin

3/4 c mashed very ripe bananas (about 2)
3/4 c nonfat plain yogurt (I didn't have nonfat)
1/2 c honey
1/3 c olive oil (I think I used canola oil)
2 tsp vanilla extract
2 1/2 C white whole wheat flour
2 tsp aluminum-free baking powder
1/2 tsp baking soda
1/2 tsp salt
1 generous cup fresh of frozen blueberries
1/2 c chopped walnuts, toasted (optional)


Preheat oven to 425 degrees.  Spray a 12 cup muffin tin with spray or paper liners.

In a large bowl, place the bananas, yogurt, honey, olive oil and vanilla.  Stir together until well mixed.

In a separate bowl, sift together the flour, baking powder, baking soda and salt.  Add the dry ingredients to the banana mixture and stir  until just combined.  Fold in the blueberries and the nuts if using.


Spoon the batter into the prepared muffin tin.  Place the tin in the oven and reduce the heat to 400 degrees.  Bake for *20 minutes or until  tops spring back when lightly touched.  Let cool in the tin for 10 to 15 minutes before transferring to a cooling rack.  Serve warm.

For longer storage, let cool completely and store in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.

*The original recipe said to bake for 35 to 40 minutes, but after about 23 minutes, mine started to burn! So, maybe its just my oven, but watch the baking time and adjust accordingly.