Easy Banana Blueberry Muffins
- PREP 10min
- COOK 20min
- TOTAL 30min
These healthier banana blueberry muffins are a spin-off from our blueberry muffin recipe. We add whole grains and ripe bananas and reduce the sugar. These muffins are lower in calories, fat, and sugar but still taste great! Feel free to swap the blueberries for other fruit. Diced apples, peaches, raspberries, strawberries, or blackberries are all excellent.
You Will Need
4 tablespoons (56g) coconut oil, melted and cooled
3/4 cups (190g) whole wheat flour, white whole wheat, or spelt flour
1/3 cup (65g) sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
2 large ripe bananas, mashed with a fork, about 1 cup
1 large egg
1/2 teaspoon vanilla extract
1 to 3 tablespoons water or milk, as needed
6 ounces blueberries, fresh or frozen (do not thaw), about 1 cup
1 tablespoon turbinado sugar, optional for muffin tops
Directions
Preheat the oven to 350°F (177°C). Line 12 muffin cups with paper liners or spray with non-stick cooking spray.
Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
In another bowl, whisk the melted coconut oil, mashed banana, egg, and vanilla until blended.
Add the banana mixture to the bowl with the dry ingredients, and then use a fork to combine. (Only mix until combined; try not to beat the batter too much. This will make the baked muffins dense.)
If the batter seems too thick or dry, stir in a tablespoon or two of water or milk.
Fold in the blueberries.
Fill muffin cups 3/4 full then sprinkle the tops with turbinado sugar (optional).
Bake until a toothpick can be inserted and comes out clean, 20 to 25 minutes.
Adam and Joanne's Tips
- Storing: Baked muffins can be stored at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
- Gluten-free muffins: Use your favorite store-bought gluten-free flour blend. We are partial to Bob’s Red Mill.
- Flour: If you find 100% whole wheat too dense, cut it with some all-purpose flour (so do a 50:50 blend of whole wheat and all-purpose flour).
- Using less oil: 1/4 cup of oil seemed right for lowering the fat while keeping the muffins nice and moist. To reduce the fat even more, you can try replacing some or all of the oil with applesauce. We have not tried this*
- The nutrition facts provided below are estimates.