Healthy Banana Blueberry Muffins
Whole grain, naturally sweetened banana blueberry muffins are moist and bursting with fresh fruit flavor! They're a great healthy breakfast or snack.
Yield: 9 regular and 24 mini muffins
Ingredients
- 2 ripe bananas, mashed
- ¾ cup plain Greek yogurt (I use non-fat)
- ½ cup honey
- ⅔ cup canola oil (or substitute coconut oil)
- 1 ½ tablespoons vanilla extract
- 2 cups white whole wheat flour
- 1 ½ cups oats (I use old fashioned)
- 4 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 heaping cup fresh blueberries
Instructions
- Preheat the oven to 375. Prepare muffin tins: Spray mini muffin tins with cooking spray and/or line regular-size muffin tins with muffin liners and spray the liners with cooking spray. (This helps avoid any sticking when you peel off the liners.)
- Mash the bananas in a medium bowl. Add Greek yogurt, honey, oil and vanilla and stir well to combine.
- In a large bowl, combine the flour, oats, baking powder, cinnamon, baking soda and salt.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Fold in the blueberries gently, so you don’t break them. Be careful not to overmix the batter.
- Bake at 375 for 9-10 minutes for mini muffins or for 18-20 minutes for regular-sized muffins.
- Let cool for a couple of minutes in the pan, then remove and cool completely.
- Extras can be kept in the refrigerator for up to 5 days or stored in the freezer for up to 3 months.
Notes
Yield: You can make 24 mini muffins and 9 large muffins or 18 mini muffins and 12 large muffins. Or you can do all of one size or the other — you’ll get about 42-44 mini muffins or about 18-20 regular muffins.
Nutrition
Serving: 1regular muffin | Calories: 178kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 271mg | Fiber: 3g | Sugar: 10g
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