Blueberry Banana Muffins with Honey and Coconut Oil
Soft blueberry banana muffins sweetened with honey and brown sugar, baked with a hot start.
Equipment
- 12 count muffin pan
- paper liners
- Wire cooling rack
- Mixing bowls
Ingredients
Main Ingredients
- 2 cup all purpose flour or whole wheat flour, or a mix, spooned and leveled
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ⅛ tsp kosher salt
- 1 cup mashed ripe bananas about 3 medium or 2 large
- ½ cup brown sugar packed light or dark
- ¼ cup honey or pure maple syrup
- ¼ cup coconut oil melted, or vegetable oil
- 1 large egg at room temperature
- 1 tsp vanilla extract
- ⅔ cup milk dairy or nondairy, at room temperature
- 1 ¼ cup blueberries fresh or frozen, do not thaw
- 1 tbsp coarse sugar for sprinkling on top, optional
Instructions
Cooking
- Prep. Heat the oven to 425 degrees F and prepare a 12 count muffin pan with spray or liners.
- Mix. Combine the dry ingredients in one bowl, then whisk the mashed bananas, sugar, honey, oil, egg, vanilla and milk in another and stir the two together until just combined.
- Fold and fill. Fold in the berries and fill each cup to the top, adding coarse sugar if using.
- Bake. Bake 5 minutes at 425 degrees F, then lower to 350 degrees F for 15 to 18 minutes more, until a toothpick comes out clean.
- Cool. Cool 5 minutes in the pan, then move to a rack.
Notes
Substitutions: Use maple syrup for the honey, vegetable oil for the coconut oil and coconut sugar for the brown sugar.
Tips: Keep frozen berries frozen and mix gently. Nutrition is for one muffin without the coarse sugar topping.
Storage: Room temperature for 2 to 3 days or freeze for up to 3 months.