Wholewheat Banana Blueberry Muffins

I have been baking so many cookies. I also ate so many cookies. What does a person do when there are 500 cookies lying around the house? I eat them. To offset the cookie guilt, I made these wholewheat fruit-filled muffins. They are not as good as them cookies but they are high in fiber and nutrients and low in fat...



Ingredients

• 2 cups wholewheat flour


• 2 teaspoon baking powder


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 2 egg whites and 1 whole egg


• 3 large banana - mashed


• 1/4 cup Agave Nectar


• 1 teaspoon vanilla extract


• 1 cup frozen blueberries

Directions

1. Preheat oven to 350 degrees. Line a muffin pan with liners (or grease the pan but these muffins hardly have any fat. They are very sticky.)


2. In a large bowl, combine flour, baking powder, baking soda, and salt.


3. In a separate bowl, lightly whisk egg whites, and egg together. Add banana, vanilla and Agave nectar and whisk until well combined.


4. Pour the wet ingredients into flour mixture and stir until just wet. Fold in frozen blueberries.


5. Spoon the batter into the prepared pan and bake for 18 minutes. The muffins get better and more moist the next day and the day after.