Description
These healthy blueberry banana muffins are naturally sweetened with maple syrup and ripe bananas, made with whole wheat flour, and packed with juicy blueberries. They’re perfect for a quick breakfast or a healthy snack.
Ingredients
- 1 ½ cups mashed ripe bananas (about 3–4 bananas)
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups white whole wheat flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or spray with non-stick spray.
- In a large bowl, mash the bananas until mostly smooth.
- Add maple syrup, melted coconut oil, egg, and vanilla extract. Whisk until well combined.
- In a separate bowl, whisk together the whole wheat flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best natural sweetness and flavor.
- You can substitute honey for maple syrup if desired.
- If using frozen blueberries, add them straight from the freezer to prevent the batter from turning blue.
- These muffins freeze well—store in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 8g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 15mg
