Blueberry Banana Muffins

How is your summer looking?  Ours is off to a busy start!  June is always crazy because of graduation open houses, plus this year we have quite a few baby showers coming up.  All these parties mean that I am eating an excessive amount of junk food and sweets.  Yesterday, one of my good friends had an open house to celebrate her graduation.  She served all desserts--it was absolutely delicious and I was on sugar overload.  I could tell because my little one kept moving around so my belly was dancing all evening!

After all the sweets I'm indulging in, it's nice to have a healthier option around the house to eat.  I took my mom's recipe for banana bread, swapped out a few ingredients and added a few more to make it healthier, and then made them into muffins.  You may notice that the muffins are a little flat.  I think that's because I took a bread recipe and made it into muffins, the bread is a quick bread so it really doesn't rise in the pan, and that was evident in these muffins.  It didn't bother me though; these muffins are moist and dense, and a little healthier than their banana bread counterpart.

As I was getting my posts ready for this week, I noticed that all of my recipes include blueberries.  So, I'm following last week's Smoothie Week with Blueberry Week.  I hope you enjoy these recipes--blueberries will be in season here soon and I can't wait!

Blueberry Banana Muffins

Makes 24 muffins

Ingredients:

1 cup sugar
1/3 cup plain Greek yogurt
2 eggs
1-1/2 cup mashed bananas (3-4 bananas)
1/3 cup water
1 cup all purpose flour
2/3 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 cup chia seeds
1 cup blueberries

1.  In the bowl of your stand mixer, beat the sugar, Greek yogurt, and eggs until fluffy.

2.  Mix in the bananas and water.

3.  Add in the all purpose flour, whole wheat flour, baking soda, salt, and baking powder and mix until just combined.

4.  Fold in chia seeds and blueberries.

5.  Divide batter into greased muffin tins.

6.  Bake at 350 for 20-22 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Store in an airtight container at room temperature or in the fridge.