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Healthy Blueberry Banana Muffins

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These Healthy Blueberry Banana Muffins are bursting with flavor and provide a nutritious boost, making them perfect for breakfast or a snack any time of the day.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry ingredients
  • 2 cups all-purpose flour or whole wheat flour Provides the structure for these muffins and can be adjusted based on your dietary preferences.
  • 1 teaspoon baking soda Helps the muffins rise, ensuring a light and airy texture.
  • 1 teaspoon baking powder Contributes to the muffins' fluffiness.
  • 1/2 teaspoon ground cinnamon Adds a warm, aromatic flavor.
  • 1/4 teaspoon salt Enhances the sweetness of the other ingredients.
Wet ingredients
  • 1 cup mashed banana (about 3 medium or 2 large ripe bananas) Serves as a natural sweetener and moisture agent.
  • 1/2 cup packed light or dark brown sugar or coconut sugar Provides sweetness and a hint of caramel flavor.
  • 1/4 cup honey or pure maple syrup Additional natural sweetness.
  • 1/4 cup coconut oil, melted or vegetable oil Adds moisture and richness.
  • 1 large egg, at room temperature Binds the ingredients together.
  • 1 teaspoon pure vanilla extract Enhances the overall flavor profile.
  • 2/3 cup milk (dairy or nondairy, at room temperature) Helps create a smooth batter.
Main ingredients
  • 1 and 1/4 cups fresh or frozen blueberries The star ingredient in this recipe.
  • 1 tablespoon coarse sugar for sprinkling on top (optional) Adds a sweet, crunchy finish.

Method
 

Preparation
  1. Preheat your oven to 425 degrees F (220 degrees C) and prepare a muffin pan by spraying it with nonstick spray or adding liners.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt until well combined.
  3. In a separate bowl, mash the bananas thoroughly. Then, mix in the brown sugar, honey or maple syrup, melted coconut oil, egg, vanilla extract, and milk until the mixture is smooth.
  4. Combine the wet ingredients with the dry ingredients gently, ensuring not to overmix. Fold in the blueberries carefully.
  5. Fill the muffin cups about two-thirds full with the batter. If desired, sprinkle coarse sugar on top.
Baking
  1. Bake the muffins for 5 minutes at 425 degrees, then reduce the temperature to 375 degrees F (190 degrees C) and bake for another 15-20 minutes or until a toothpick comes out clean.
  2. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 30gProtein: 2gFat: 5gSaturated Fat: 3gSodium: 150mgFiber: 2gSugar: 10g

Notes

To ensure even baking, use room temperature ingredients where indicated. Store leftover muffins in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator. These muffins freeze well for up to 3 months.

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