Healthy Blueberry Banana Muffins
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
22 minutes
Rating
4.9 out of 5 stars
(36)
Ingredients
12 muffins
- 2 cups (250g) all-purpose flour or whole wheat flour, or a mix of both (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup (230g) mashed banana (about 3 medium or 2 large ripe bananas)
- 1/2 cup (100g) packed light or dark brown sugar (or coconut sugar)
- 1/4 cup (85g) honey or pure maple syrup
- 1/4 cup (56g) coconut oil, melted (or vegetable oil/avocado oil)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2/3 cup (160ml) milk (dairy or nondairy), at room temperature
- 1 and 1/4 cups (175g) fresh or frozen blueberries (do not thaw)
- optional: 1 Tablespoon coarse sugar for sprinkling on top
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Preparation
Step 1
Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
Step 2
In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt together. Set aside.
Step 3
In a medium bowl, mash the bananas with a fork. Once mashed, whisk in the brown sugar, honey/maple syrup, coconut oil, egg, vanilla, and milk until combined.
Step 4
Pour the wet ingredients into the dry ingredients and whisk until everything is just combined. Fold in the blueberries. Expect a semi-thick batter. Spoon the batter evenly into the muffin cups, filling them all the way to the top.
Step 5
Bake for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–23 minutes, give or take.
Step 6
Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling.
Step 7
Muffins stay fresh covered at room temperature for a few days, or in the refrigerator for up to 1 week.
Step 8
Save recipe for the next time?
Chef's notes
Freezing Instructions:
For longer storage, freeze the muffins in a freezer-friendly container or bag for up to 3 months. Thaw overnight in the refrigerator, then warm up in the microwave if desired.
Special Tools:
12-count Muffin Pan, Cupcake Liners, Glass Mixing Bowls, Whisk, Silicone Spatula, Cooling Rack.
Why the initial high oven temperature? Bake the muffins for 5 minutes at a very hot temperature. This will quickly lift the muffin tops so they’re extra high, then the centers will bake during the lower temperature bake time.
Milk:
You can use any milk, dairy or nondairy.
For a jumbo muffin pan:
425°F for 5 minutes, then reduce to 350°F for 22–25 minutes for a total of 27–30 minutes. Makes about 6. For mini muffins
Loaf Pan:
Batter is enough for a 9×5-inch loaf pan. Follow the zucchini bread recipe as a guide.
Updated in 2023:
I made a couple small updates to the recipe, so the muffins are more moist and flavorful. To make the old version, leave out the baking powder, vanilla, and coconut oil. Add 1/4 cup (60g) Greek yogurt and another 1/2 cup (about 63g) of flour.
