Description
These muffins combine ripe bananas and juicy blueberries for a delicious, healthy treat perfect for breakfast or snacks.
Ingredients
Scale
- 2 cups all-purpose flour, whole wheat flour, or a mix of both
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup mashed banana (about 2 medium bananas)
- 1/2 cup packed light or dark brown sugar
- 1/4 cup honey or pure maple syrup
- 1/4 cup coconut oil, melted
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2/3 cup milk (dairy or non-dairy)
- 1 and 1/4 cups fresh or frozen blueberries
- Optional: 1 tablespoon coarse sugar for topping
Instructions
- Preheat your oven to 425°F and prepare a muffin pan.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- Mash bananas in a medium bowl, then mix in brown sugar, honey (or maple syrup), melted coconut oil, egg, vanilla extract, and milk until smooth.
- Pour the banana mixture into the dry ingredients and gently combine. Fold in blueberries carefully.
- Fill muffin cups to the top with batter.
- Bake at 425°F for 5 minutes, then reduce to 350°F and continue baking for 15-18 minutes, until a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm or with butter/nut butter. Store in an airtight container at room temperature for 3 days or refrigerate for up to a week. Can freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
Keywords: muffins, breakfast, healthy, blueberries, bananas