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Healthy Blueberry Banana Muffins

Healthy Blueberry Banana Muffins

Delicious Healthy Blueberry Banana Muffins made with whole wheat flour and natural sweeteners for a nutritious treat.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 195 kcal

Equipment

  • Muffin Pan
  • Mixing Bowls
  • whisk
  • Cooling Rack

Ingredients
  

  • 2 cups all-purpose flour or whole wheat flour spooned & leveled
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 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
  • 1 and ¼ cups fresh or frozen blueberries do not thaw
  • 1 Tablespoon coarse sugar optional for sprinkling on top

Instructions
 

  • Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
  • In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt together. Set aside.
  • In a medium bowl, mash the bananas with a fork. Once mashed, whisk in the brown sugar, honey/maple syrup, 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. 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 heat to 350°F (177°C) and continue baking for another 15–18 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling.
  • Muffins stay fresh covered at room temperature for a few days, or in the refrigerator for up to 1 week.

Notes

Freezing Instructions: For longer storage, freeze the muffins in a freezer-friendly container for up to 3 months. Thaw overnight in the refrigerator, then warm up in the microwave if desired.

Nutrition

Serving: 1muffinCalories: 195kcalCarbohydrates: 35.3gProtein: 3.6gFat: 5.7gCholesterol: 15.5mgSodium: 171.4mgSugar: 17.7g
Keyword banana muffins, blueberry muffins, Breakfast Muffins, Healthy Baking, Healthy Blueberry Banana Muffins, muffins
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