Blueberry Banana Muffins
Blueberry Banana Muffins + GF Option - quick and easy to make, perfectly moist and sweet, these muffins are a must try for breakfast or a snack. A family favorite!
Servings: 12
Ingredients
- 4 very ripe medium bananas 1 1/4 to 1 1/2 cups, mashed
- 2 large eggs
- 1/2 cup melted coconut or vegetable oil
- 1/2 cup sugar coconut or light brown sugar
- 2 tbsp Greek yogurt
- 1 tsp vanilla extract
- 2 cups all purpose or gluten free flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup frozen blueberries + 1-2 tablespoons of flour
- 1/4 cup chocolate chips optional
Instructions
- Preheat oven to 350 F (175 C). Spray a muffin tin with cooking spray or line with paper liners.
- There is no need to use a mixer for this recipe.
- In a bowl, mash bananas. Add the eggs, sugar, vanilla oil and yogurt. Whisk to combine.
- Sift together the flour, salt, baking soda and baking powder. Add to the banana mixture and stir to combine. If using frozen blueberries, add some flour to them and toss to coat. Add to the muffin batter.
- Add chocolate chips (optional).
- Divide the batter between the 12 muffin cups. Do not fill them more than 2/3 of the cup volume.
- Bake for 22-24 minutes, until fully cooked. A toothpick inserted should come out clean. Transfer to a cooling rack and let the muffins cool completely.
- Store at room temperature in an airtight container for up to 3 days.
Nutrition
Calories: 242kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 154mg | Potassium: 189mg | Fiber: 3g | Sugar: 16g | Vitamin A: 73IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg