A delightful twist on the classic morning muffin, combining bananas, nuts, and berries for a wholesome treat.
Preheat your oven to 350°F (175°C) and line a muffin tin with 18 paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, oats, brown sugar, baking soda, and salt. Mix well with a whisk.
Whisking the dry ingredients helps to evenly distribute the baking soda and salt.
In another bowl, mash the bananas and mix in the yogurt and egg until smooth.
Ensure the bananas are well-mashed for a smoother batter.
Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined.
Avoid overmixing to keep the muffins tender.
Fold in the raisins, walnuts, blueberries, flax seeds, and wheat germ.
Gently fold to avoid crushing the blueberries.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Use an ice cream scoop for even portioning.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Rotate the muffin tin halfway through baking for 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.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a cup of coffee or tea for a delightful treat.
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