Healthy Blueberry Banana Muffins
These delicious muffins are packed with bananas and blueberries, making them a nutritious and flavorful option for breakfast or a snack.
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.
Notes
Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week. For longer storage, wrap tightly and freeze for up to three months. Make sure your bananas are very ripe for the best sweetness and flavor.