Healthy Banana Blueberry Muffins
User Reviews
4.7
Healthy Banana Blueberry Muffins
Description
The batter combines creamed butter, yogurt, granulated and brown sugar, and eggs, creating a light base. Oats are finely ground and mixed with whole wheat flour, baking soda, and salt before being combined with the wet ingredients along with mashed bananas, milk, and vanilla extract. Blueberries are tossed with a bit of flour to prevent sinking and folded gently into the batter.
Portioned into a greased muffin tin, the muffins are baked until a toothpick comes out clean, ensuring a moist but fully cooked product. The recipe uses whole wheat flour (white whole wheat preferred for lighter texture) and oats to increase fiber and nutrition. The balance of sugars provides sweetness without overpowering the natural flavors of banana and blueberry.
These muffins are suitable as a nutritious breakfast component or snack and benefit from careful mixing to avoid overworking the batter, which could toughen the crumb.
Ingredients
- ¼ cup butter room temperature
- ¼ cup PLAIN yogurt
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar packed
- 2 large egg
- 1 ¾ cups whole wheat flour
- ¼ cups quick oats or regular oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 banana lightly mashed, ripe
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 1 cup blueberries frozen
- 2 teaspoons flour
Instructions
- Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin with cooking spray. Set aside.
- In a large bowl (or the bowl of an electric stand mixer), beat together the butter, yogurt and sugars until the mixture is light and fluffy. Add the eggs and beat well. In a blender or food processor, process the oats until they are finely ground. Add the wheat flour, baking soda and salt and pulse one or two times until the dry ingredients are lightly combined. Pour the dry mixture into the wet mixture and mix until just combined. Mix in the lightly mashed bananas. Stir in the milk and vanilla. Toss the blueberries with the 2 teaspoons flour and then gently fold them into the muffin batter. Divide the batter evenly among the 12 muffin cups.
- Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean (watch the muffins carefully since each oven may vary slightly in temperature affecting exact baking time). Let the muffins rest in the pan for about 5 minutes and then turn out onto a wire rack to cool completely.
Notes
- You can substitute wheat germ for oats if preferred.
- Using white whole wheat flour results in a lighter texture, though regular whole wheat flour also works.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Muffin | |
| Calories | 189kcal | 9% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 42mg | 14% |
| Sodium | 241mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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