These healthier blueberry muffins are a spin off from our popular 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.
4 tablespoons melted and cooled coconut oil or olive oil
3/4 cups (95 grams) all-purpose flour
3/4 cups (95 grams) whole wheat flour
1/3 cup (65 grams) sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
2 large ripe bananas, mashed with a fork (about 1 cup)
1 large egg
1/2 teaspoon vanilla extract
1 to 3 tablespoons water or milk, as needed
6 ounces blueberries, fresh or frozen (do not thaw), about 1 cup
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.
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