Banana Blueberry Muffins

These classic Banana Blueberry Muffins are soft, wholesome, and lightly sweetened with bananas and coconut sugar. Packed with oats, whole wheat flour, and fresh blueberries, they make a perfect breakfast, snack, or lunchbox treat. Easy to make and naturally delicious!

Course Breakfast, Snack

Cuisine American

Diet Low Fat

Keyword banana blueberry muffins, breakfast muffins, healthy muffins

Prep Time 5

Cook Time 22

Total Time 27

Servings muffins

Calories 202kcal

Author Adapted recipe from Prevention Magazine

Equipment

Muffin tin
Mixing bowls (large and medium)
Measuring cups and spoons
Spoon or spatula for mixing
Fork or potato masher for bananas

Ingredients

1 1/2 cups organic sprouted rolled oats
1 cup organic whole wheat flour
1/2 cup ground flaxseed
1/2 cup organic coconut sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
3 bananas mashed
1/2 cup skim milk or almond milk (unsweetened)
2 egg whites
2 tablespoons applesauce
1 teaspoon vanilla extract
1/2 cup fresh blueberries

Instructions

Preheat oven to 400°F (205°C). Coat muffin cups with nonstick spray.
In a large bowl, mix together oats, flour, flaxseed, sugar, baking powder, baking soda, and cinnamon.
In a medium bowl, combine mashed bananas, milk, egg whites, applesauce, and vanilla.
Pour the liquid mixture into the flour mixture and stir until just combined.
Gently fold in the blueberries.
Spoon batter into muffin cups, filling about 3/4 full.
Bake for 22 minutes, or until golden brown and a toothpick inserted comes out clean.
Let muffins cool in the pan for 5 minutes, then remove to a wire rack to cool completely.

Notes

Use very ripe bananas for natural sweetness.
Do not overmix the batter; overmixing can make muffins dense.
Toss blueberries lightly in flour to prevent them from sinking.
Perfect for breakfast on the go, snacks, or lunchboxes.

Nutrition