Healthy Blueberry Banana Muffins
Make these bakery style Healthy Blueberry Banana Muffins right at home! They're moist and fluffy plus bursting with fresh blueberries!
Servings: 12 muffins
Calories: 162kcal
Ingredients
- 3 large very ripe bananas (1 1/4 cups) mashed
- 1 large egg
- 1/2 cup plain yogurt 2%+ fat
- 1/4 cup maple syrup or honey
- 1/4 cup olive, avocado or coconut oil (melted)
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups whole wheat or spelt flour + 1 tbsp for coating berries
- 1 1/2 cups blueberries fresh or frozen (unthawed)
- Cooking spray I use Misto
Instructions
- Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
- In a large mixing bowl, mash bananas with a fork. Add egg, yogurt, maple syrup, oil, vanilla, baking powder, baking soda, salt, and whisk well to combine.
- Add flour and gently stir with a spatula until well incorporated. Do not over mix otherwise muffins will be tough.
- In a small bowl, toss blueberries with 1 tbsp flour, add to the batter and give a few stirs.
- Divide batter between 12 openings of previously prepared muffin tin (I used trigger ice cream scoop) and you can also add a few blueberries on top. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool for about 5 minutes and then transfer to a cooling rack to cool off more. Enjoy!
Notes
- Store: Refrigerate in an airtight container for up to 1 week.
- Freeze: In an airtight container or bag for up to 3 months. Thaw on a counter for a few hours or overnight.
- Bananas: Choose very ripe bananas that are yellow with many brown spots to brown patches. If you like extremely moist muffins, use 4 bananas (2 cups).
- Flour: Do not use all-purpose flour or coconut flour because all flours act differently. You may be OK with white whole wheat flour or wheat pastry flour.
- Liquid sweetener: No dry sweetener like sugar please. You have to keep dry to wet ingredients ratio.
- Yogurt: Use regular or Greek yogurt. 0% fat yogurt will produce more dry muffins but you can use it.
Nutrition
Serving: 1muffin | Calories: 162kcal | Carbohydrates: 27g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 15mg | Sodium: 140mg | Fiber: 3g | Sugar: 12g