Banana Blueberry Muffins
Soft, fluffy, and bursting with blueberries, these easy banana blueberry muffins are naturally sweet, moist, and perfect for breakfast, snacks, or meal prep.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour or use wheat flour or gluten free flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 2 medium ripe bananas mashed
- ⅓ cup coconut oil melted, or substitute butter
- ½ cup granulated sugar or use coconut sugar
- 1 large egg at room temperature
- ½ cup almond milk or use regular milk
- 1 teaspoon vanilla extract
Add-Ins
- 1 cup fresh or frozen blueberries do not thaw if using frozen
- ¼ cup rolled oats optional, for added texture
- 1 tablespoon flour for coating blueberries to prevent sinking
Instructions
- Preheat oven to 375°F (190°C) and line a muffin pan with liners or grease lightly.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, mash the ripe bananas and stir in coconut oil, sugar, egg, milk, and vanilla extract.
- Add the dry ingredients to the banana mixture and stir gently until just combined. Do not overmix.
- Toss the blueberries with 1 tablespoon of flour, then fold them and the oats into the batter.
- Spoon the batter evenly into the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until the tops are golden and a toothpick comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition Information
Calories : 185 kcal
Total Fat : 7 g
Saturated Fat : 4 g
Cholesterol : 20 mg
Sodium : 140 mg
Total Carbohydrates : 27 g
Dietary Fiber : 2 g
Sugars : 12 g
Protein : 3 g
Calcium : 25 mg
Iron : 1 mg
Potassium : 200 mg
Vitamin A : 75 IU
Vitamin C : 2 mg