Healthy Blueberry Banana Muffins

Blueberry banana muffins in a baking pan.

Healthy Blueberry Banana Muffins

These healthy Blueberry Banana Muffins are moist, tender, and packed with sweet banana and juicy blueberries. They're an easy breakfast the whole family will love.

Course Breakfast, Snack

Cuisine American

Diet Low Calorie

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 161

Author Kim

Ingredients

1 cup mashed ripe banana (about 2 large bananas)
1/4 cup unsweetened applesauce
2 large eggs
1/4 cup honey or maple syrup
1/4 cup coconut oil (other oils will work)
1½ cup whole wheat pastry flour (or all-purpose flour)
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup blueberries fresh or frozen (do not thaw)

Instructions

Preheat oven to 425ºF. Prepare a muffin pan with cooking spray or liners.
In a large mixing bowl, combine 1 cup mashed ripe banana with 1/4 cup unsweetened applesauce, 2 large eggs, 1/4 cup honey or maple syrup and 1/4 cup coconut oil . Stir vigorously until the mixture is smooth.
In a separate bowl, combine the 1½ cup whole wheat pastry flour, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1/4 teaspoon baking powder and 1/4 teaspoon salt. For best results, spoon flour into the cup (rather than scooping with the cup) and then level using the straight edge of a knife.
Make a well in the center of the flour mixture and add wet ingredients. Gently stir until just combined. Fold in 1 cup blueberries. Don't overmix.
Spoon batter into the prepared muffin cavities, filling each one completely full. Bake muffins for 5 minutes at 425ºF. and then with muffins staying in the oven, reduce heat to 350ºF. and bake muffins for 13-15 minutes more. The high heat will cause muffins to rise and then you will lower heat to cook the center of the muffin.
Remove muffins from the oven and allow them to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.

Video

Notes

Flour: Feel free to use any combo of flour that you prefer. My favorite whole grain flours to use in this recipe are whole wheat pastry flour, spelt flour or white whole wheat flour.

Storage: These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

Change it up: Feel free to add in other favorite ingredients. Fold in up to 1 cup chocolate chips or chopped nuts. You can also swap out the blueberries for raspberries or chopped strawberries.

Make it gluten free: I like King Arthur Gluten-Free All-Purpose Flour works well.

Nutrition