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Healthy Banana Blueberry Muffins Recipe

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3.8 from 11 reviews

These Healthy Banana Blueberry Muffins are a quick and wholesome breakfast treat made with white whole wheat flour, ripe bananas, and fresh or frozen blueberries. Naturally sweetened with honey or maple syrup and lightly topped with turbinado or coconut sugar, these muffins are moist, flavorful, and perfect for a morning pick-me-up or snack.

Ingredients

Wet Ingredients

  • 1/3 cup refined coconut oil, in liquid form
  • ½ cup honey or maple syrup
  • 2 large eggs
  • 1 1/4 cup packed mashed ripe bananas (about 2-3 bananas)
  • ½ cup milk
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 2 ½ cups white whole wheat flour, properly measured

Add-ins and Toppings

  • 1 ¼ cups fresh or frozen blueberries (no need to defrost)
  • Turbinado sugar or coconut sugar, for topping (optional)

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it reaches the right temperature for baking the muffins evenly.
  2. Prepare Muffin Pan: Grease a standard 12-cup muffin pan with non-stick cooking spray to prevent the muffins from sticking.
  3. Mix Wet Ingredients: In a large mixing bowl, whisk together the refined coconut oil and honey or maple syrup until combined. Add in the two eggs, then mix in the mashed bananas and milk, whisking until smooth.
  4. Add Dry Ingredients: Whisk in the baking soda, vanilla extract, and kosher salt to the wet mixture. Using a wooden spoon, gently stir in the white whole wheat flour just until incorporated. Avoid overmixing to keep muffins tender. Then carefully fold in the blueberries. To prevent them from sinking, optionally toss blueberries with one heaping teaspoon of flour before folding in.
  5. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin pan, filling each cup up to the top. You should have enough batter for all 12 cups. If desired, sprinkle the tops with turbinado or coconut sugar for a crunchy, attractive muffin top.
  6. Bake: Bake the muffins in the preheated oven for 17 to 22 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
  7. Cool: Remove the muffin pan from the oven and let the muffins cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely.
  8. Store: Store cooled muffins covered at room temperature for up to 2 days, or refrigerate for up to 5 days to maintain freshness.

Notes

  • To keep blueberries from sinking to the bottom of the muffins, toss them in a teaspoon of flour before folding into the batter.
  • Use ripe bananas for the best natural sweetness and flavor.
  • White whole wheat flour keeps the muffins tender and adds whole grain nutrition without a dense texture.
  • You can substitute milk with any dairy-free alternative if desired.
  • For a sweeter crunchy topping, use turbinado sugar; adjust amount according to preference.
  • These muffins can be frozen for up to 3 months; thaw at room temperature before serving.

Find it online: https://marthatasty.com/healthy-banana-blueberry-muffins-recipe/