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Healthy Banana Blueberry Muffins
Whether you're entertaining or relaxing, this recipe hits the spot.
Prep Time
10 mins
Cook Time
17 mins
Servings:
12
muffins
Calories:
156 kcal
Course:
Breakfast, Snacks, Baked Goods
Cuisine:
American
Ingredients
- 1 ¾ cups white whole wheat flour plus 1 Tablespoon. Substitute regular whole wheat flour, whole wheat pastry flour or All-Purpose Flour if you wish.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt fine sea salt
- 1 teaspoon ground cinnamon optional
- 2 banana mashed
- 1/4 cup butter or coconut oil, melted
- 1/4 cup pure maple syrup
- 1 egg
- 1/2 cup milk
- ½ cup yogurt I use full fat, plain, Greek
- 2 teaspoons vanilla extract
- 1 and 1/4 cups blueberries
Instructions
- Preheat oven to 425°F degrees. Line a 12-count muffin pan with muffin liners or spray with nonstick spray. Set aside.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, set aside.
- In large bowl, mix the mashed bananas, maple syrup, yogurt, egg, milk, melted butter, and vanilla together until smooth..
- Set aside about 1/2 cup of blueberries if you are going to sprinkle them on the muffin tops. Toss the remaining blueberries in 1 tablespoon of flour (this helps them not to all sink to the bottom of the muffins.
- Pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix the batter or you will have tough muffins.
- Evenly distribute the batter between the muffin cups. (I use an ice cream scoop for easy portioning). Sprinkle a few blueberries on top of each muffin if you want (I did 5 blueberries per muffin).
- Bake for 5 minutes at 425°F degrees. Keeping the muffins in the oven, reduce the oven temperature to 350°F and continue to bake for another 12 minutes or until a toothpick inserted in the center comes out clean. When done, remove from the oven and transfer the muffins to a cooling rack as soon as possible.
Cup of Yum
Notes
- To freeze: Allow to completely cool before freezing. Individually wrap in plastic wrap and then store in a freezer bag. Muffins should keep in the freezer for up to 3 months. Muffins can be thawed in the refrigerator overnight or quickly thawed and warmed up in the microwave for 30-45 seconds.
- If using frozen blueberries don't thaw them. Add them to the batter frozen, which will help them not to leak blueberry juice into the muffins.
Nutrition Information
Serving
1muffin
Calories
156kcal
(8%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.2g
(10%)
Cholesterol
25mg
(8%)
Sodium
232mg
(10%)
Potassium
185mg
(4%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
176IU
(4%)
Vitamin C
3mg
(3%)
Calcium
62mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 156
% Daily Value*
| Serving | 1muffin | |
| Calories | 156kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 232mg | 10% |
| Potassium | 185mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 176IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.