Healthy Blueberry Banana Muffins are a delicious and nutritious way to start your day or enjoy as a snack. These muffins are packed with the goodness of bananas and blueberries, making them moist, flavorful, and full of vitamins. Plus, they are easy to make, which means you can have fresh muffins ready in no time!
Why Make This Recipe
There are many reasons to make Healthy Blueberry Banana Muffins. First, they are a great option for breakfast, providing energy to kick-start your day. Second, they are a perfect snack that is not overly sweet, making them suitable for kids and adults alike. Lastly, this recipe uses healthier ingredients like whole wheat flour, bananas, and natural sweeteners, allowing you to enjoy a treat without the guilt.
How to Make Healthy Blueberry Banana Muffins
Ingredients:
- 2 cups (250g) all-purpose flour or whole wheat flour, or a mix of both (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup (230g) mashed banana (about 3 medium or 2 large ripe bananas)
- 1/2 cup (100g) packed light or dark brown sugar (or coconut sugar)
- 1/4 cup (85g) honey or pure maple syrup
- 1/4 cup (56g) coconut oil, melted (or vegetable oil/avocado oil)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2/3 cup (160ml) milk (dairy or nondairy), at room temperature
- 1 and 1/4 cups (175g) fresh or frozen blueberries (do not thaw)
- Optional: 1 Tablespoon coarse sugar for sprinkling on top
Directions:
- Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners. Set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- In a medium bowl, mash the bananas with a fork. Once mashed, whisk in the brown sugar, honey or maple syrup, melted coconut oil, egg, vanilla, and milk until combined.
- Pour the wet ingredients into the dry ingredients and whisk until everything is just combined. Fold in the blueberries gently. The batter should be semi-thick.
- Spoon the batter evenly into the muffin cups, filling them all the way to the top.
- Bake for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce the temperature to 350°F (177°C) and continue baking for another 15-18 minutes or until a toothpick inserted in the center comes out clean. Total baking time is about 20-23 minutes, depending on your oven.
- Allow the muffins to cool for 5 minutes in the muffin pan before transferring them to a wire rack to cool completely.
- Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
How to Serve Healthy Blueberry Banana Muffins
These muffins can be enjoyed warm or at room temperature. They are great on their own or with a spread of peanut butter or cream cheese. Pair them with a cup of tea or coffee for a delightful snack or breakfast!
How to Store Healthy Blueberry Banana Muffins
To store the muffins, keep them in an airtight container at room temperature for a few days. If you want them to last longer, you can refrigerate them for up to one week. If you have leftover muffins, consider freezing them. Just wrap them tightly in plastic wrap or foil and place them in a freezer bag. They can be frozen for up to three months.
Tips to Make Healthy Blueberry Banana Muffins
- Make sure your bananas are very ripe for the best sweetness and flavor.
- If you want to reduce sugar, you can cut down on the brown sugar or use sugar substitutes.
- For an extra touch, sprinkle coarse sugar on top before baking for a sweet and crunchy topping.
- Use paper liners or silicone muffin cups to make clean-up easier!
Variation
Try adding chopped nuts, such as walnuts or pecans, for added crunch. You can also substitute different fruits like raspberries or strawberries for a twist on the classic flavor!
FAQs
Q1: Can I use frozen blueberries in the recipe?
Yes, you can use frozen blueberries. Just make sure not to thaw them before adding to the batter.
Q2: Can I make these muffins vegan?
Yes! You can replace the egg with a flaxseed egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) and use a plant-based milk and a vegan sweetener.
Q3: How can I ensure my muffins are light and fluffy?
Be careful not to overmix the batter. Mixing until just combined will help keep your muffins light and fluffy.
Enjoy baking and savoring these healthy blueberry banana muffins that are sure to brighten up your day!
Healthy Blueberry Banana Muffins
Ingredients
Dry Ingredients
- 2 cups all-purpose flour or whole wheat flour, or a mix of both spooned & leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 1 cup mashed banana (about 3 medium or 2 large ripe bananas)
- ½ cup packed light or dark brown sugar (or coconut sugar)
- ¼ cup honey or pure maple syrup
- ¼ cup coconut oil, melted (or vegetable oil/avocado oil)
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- ⅔ cup milk (dairy or nondairy, at room temperature)
Add-ins
- 1 and ¼ cups fresh or frozen blueberries (do not thaw)
- 1 Tablespoon coarse sugar for sprinkling on top (optional)
Instructions
Preparation
- Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners. Set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- In a medium bowl, mash the bananas with a fork. Once mashed, whisk in the brown sugar, honey or maple syrup, melted coconut oil, egg, vanilla, and milk until combined.
Baking
- Pour the wet ingredients into the dry ingredients and whisk until everything is just combined. Fold in the blueberries gently. The batter should be semi-thick.
- Spoon the batter evenly into the muffin cups, filling them all the way to the top.
- Bake for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce the temperature to 350°F (177°C) and continue baking for another 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Total baking time is about 20-23 minutes, depending on your oven.
Cooling
- Allow the muffins to cool for 5 minutes in the muffin pan before transferring them to a wire rack to cool completely.
