Healthy Banana Blueberry Muffins
These healthier muffins are a spin off from our popular blueberry muffins recipe. We add whole grains, ripe bananas and reduce the sugar. These banana blueberry muffins are lower in calories and sugar, but still taste great. Feel free to swap the blueberries for other fruit. Diced apples, peaches, raspberries, strawberries or blackberries are all excellent.
These healthier muffins are a spin off from our popular blueberry muffins recipe. We add whole grains, ripe bananas and reduce the sugar. These banana blueberry muffins are lower in calories and sugar, but still taste great. Feel free to swap the blueberries for other fruit. Diced apples, peaches, raspberries, strawberries or blackberries are all excellent.
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 large egg
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/3 cup (65 grams) sugar
- 4 tablespoonsâ melted and cooled coconut oil or olive
- 3/4 cups (95 grams) all-purpose flour
- 3/4 cups (95 grams) whole wheat flour
- 2 large ripe bananas mashed with a fork (about 1 cup)
- 1 tablespoons water or milk as needed
- 6 ounces blueberries fresh or frozen (do not thaw), about 1 cup
- Carbohydrate 7.62254655904474 g
- Cholesterol 58.5680555550033 mg
- Fat 15.9390456018824 g
- Fiber 0.929527602434821 g
- Protein 1.26228712390186 g
- Saturated Fat 9.91290587760278 g
- Serving Size 1 1 Serving (68g)
- Sodium 158.708330934336 mg
- Sugar 6.69301895660991 g
- Trans Fat 1.18773599008329 g
- Calories 173 calories
Step-by-step
- Heat the oven to 350 degrees F. Line 12 muffin cups with paper liners or spray with non-stick cooking spray.
- Whisk the flours, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk the melted coconut oil, mashed banana, egg, and vanilla until blended. Add the banana mixture to the bowl with dry ingredients then use a fork to combine. (Only mix until combined, try not to beat the batter too much. This will make the baked muffins dense). If the batter seems too thick or dry, stir in a tablespoon or two of water or milk. Fold in the blueberries.
- Fill muffin cups 3/4 full. Bake until a toothpick can be inserted and comes out clean, 20 to 25 minutes.
Standard blueberry muffins rely heavily on refined flour and excess sugar for structure, whereas this variation incorporates whole wheat flour and mashed fruit to build natural density and moisture. Utilizing overripe bananas with heavy black spotting ensures maximum natural sweetness without requiring additional cane sugar.
- Mix the wet and dry components exclusively with a fork until just incorporated, stopping immediately when dry flour pockets disappear to prevent gluten overdevelopment.
- Coat frozen blueberries in a tablespoon of extra flour before folding them into the batter to prevent them from sinking to the bottom of the muffin cups.
- Fill each paper-lined muffin cup three-quarters full to encourage proper doming during the initial heat surge in the oven.
- Store baked muffins in an airtight container at room temperature for up to two days, or transfer them to the refrigerator for a five-day window.
- Revive chilled muffins by splitting them in half and warming them in a toaster oven at 300 degrees F for four minutes.
Overbeating the batter remains the primary error that leads to tough, rubbery textures instead of tender crumbs. Second-day muffins improve significantly in moisture distribution as the fruit oils settle throughout the crumb.
