Banana Blueberry Wheat Muffins

Preheat the oven to 350 F. Line two 12-count muffin pans with baking liners (recipe makes approximately 20). Set aside until needed.

In a medium bowl, whisk together the flours, baking soda, salt and cinnamon. Set aside.

In a large bowl, stir together the sugar and mashed bananas. Add the oil and eggs and whisk to combine. Slowly incorporate the flour mixture and mix until just incorporated. Carefully fold in the fresh blueberries.

Using an ice cream scoop, divide the batter among the prepared baking liners. Bake the muffins until they turn a light golden brown and a toothpick inserted into the center of a few muffins come out clean.

Allow the muffins to cool slightly, or completely depending on your preference, and then serve.

These last up to 5 days in a sealed container.

Recipe adapted from Bakeaholic Mama.