Banana Blueberry Muffins Recipe
Enjoy these wholesome, naturally sweetened muffins for breakfast or as a snack!
Ingredients
- 1 ½ cups whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 overripe bananas mashed
- 1/3 cup melted coconut oil
- ½ cup honey or maple syrup
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 cup blueberries
Instructions
1. Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with a bit of coconut oil.
2. Mix Dry Ingredients:
- In a medium bowl, whisk together the whole wheat flour, baking soda, and salt. Set aside.
3. Combine Wet Ingredients:
- In a large mixing bowl, mash the bananas until smooth. Stir in the melted coconut oil, honey or maple syrup, egg, and vanilla extract until well combined.
4. Combine Wet and Dry Mixtures:
- Gradually add the dry ingredients to the wet mixture. Mix until just combined; avoid overmixing to keep the muffins light and fluffy.
5. Add Blueberries:
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
6. Fill Muffin Tin:
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake:
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool and Serve:
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use Overripe Bananas: They add natural sweetness.
- Fresh or Frozen Blueberries: If frozen, don’t thaw; toss in flour first.
- Sweeteners: Adjust honey/maple syrup to taste.
- Oil Substitution: Use butter or neutral oil if needed.
- Avoid Overmixing: Mix until just combined for fluffy muffins.
- Add-Ins: Try nuts, cinnamon, or shredded coconut for variety.
- Storage: Room temp (2 days), fridge (5 days), freezer (3 months).