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Healthy Blueberry Banana Muffins

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Deliciously moist and tender muffins made with fresh blueberries and ripe bananas, perfect for breakfast or a snack.

Ingredients

Scale
  • 2 cups all-purpose flour or whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup mashed banana (about 3 medium or 2 large ripe bananas)
  • 1/2 cup packed light or dark brown sugar or coconut sugar
  • 1/4 cup honey or pure maple syrup
  • 1/4 cup coconut oil, melted or vegetable oil
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2/3 cup milk (dairy or nondairy, at room temperature)
  • 1 and 1/4 cups fresh or frozen blueberries
  • 1 tablespoon coarse sugar for sprinkling on top (optional)

Instructions

  1. Preheat your oven to 425°F (220°C) and prepare a muffin pan by spraying it with nonstick spray or lining it with muffin liners.
  2. Whisk together the flour, baking soda, baking powder, cinnamon, and salt in a large bowl.
  3. Mash the ripe bananas in a separate bowl, then stir in the brown sugar, honey, melted coconut oil, egg, vanilla extract, and milk until fully blended.
  4. Pour the wet ingredients into the dry mixture, and gently fold until just combined.
  5. Add the blueberries to the batter and fold them in gently.
  6. Fill the muffin cups to the top and sprinkle with coarse sugar if desired.
  7. Bake for 5 minutes, then reduce the temperature to 375°F (190°C). Continue baking for 15-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

For a lighter muffin, consider using whole wheat flour instead of all-purpose flour. Store in an airtight container for optimal freshness.

Nutrition

Keywords: blueberry banana muffins, healthy muffins, breakfast recipes

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