Healthy, moist and incredibly flavorful, these five ingredients banana and blueberry muffins they are the ultimate best way to use overripe bananas and make a quick snack in less than 30 minutes.
If you’ve tried and loved our Blueberry Banana Bread, making them as bagels is a game changer.
They cook faster, are perfectly portioned, and taste amazing!~
table of Contents
- Why You’ll Love These Healthy Blueberry Banana Muffins
- Ingredients needed
- How to Make Healthy Blueberry Banana Muffins
- Tips to make the best recipe.
- storage instructions
- Recommended tools to make this recipe.
- Healthiest Muffins to Try
- Frequent questions
- Healthy Blueberry Banana Muffins
Why You’ll Love These Healthy Blueberry Banana Muffins
- Healthy. These banana muffins are very nutritious. They do not contain cereal flour, refined sugar, oil, eggs, dairy or gluten.
- Only 5 ingredients. Just like our blueberry cookies, you need bananas, blueberries, and just three other ingredients to make these healthy and delicious muffins.
- Less than 30 minutes to make. This one bowl blueberry muffins recipe takes about 5 minutes of prep work and about 20 minutes in the oven.
- Dairy free and gluten free. These muffins are perfect if you don’t tolerate dairy or have celiac disease.
If you love muffins for breakfast but don’t want anything with white flour or refined sugar, then these Blueberry Banana Muffins are definitely a must try.
The only five ingredients you need to make these muffins are as follows:
- bananas Use ripe plantains for this recipe.
- blueberries. Fresh and juicy blueberries.
Raspberries, strawberries and blackberries can also be used.
- Coconut flour. It is gluten-free, adds natural sweetness to muffins and gives them a light, cake-like texture.
- Nut butter. Any smooth nut butter will work. I like to use almond butter or peanut butter.
- Maple syrup. Use pure maple syrup for the best flavor and to keep the muffins free of refined sugar. You can replace the maple syrup with honey, agave, and brown rice syrup.
How to Make Healthy Blueberry Banana Muffins
In a large bowl, mash the bananas until smooth and add the remaining ingredients, except the berries, and stir well. You can use a blender to do this quickly. Next, add the blueberries to the mixture.
Divide batter evenly among greased muffin cups. Bake the muffins in a preheated oven until fully cooked but tender on the outside.
Remove the muffins from the oven and let them cool on the muffin tray.
Tips to make the best recipe.
- Mix the blueberries with flour before mixing them into the dough. Doing this will prevent the muffins from sinking.
- If using frozen berries, thaw them and pat dry with paper towels.
- If you didn’t defrost the blueberries, consider baking the muffins a few more minutes as they affect the baking time.
- These muffins don’t contain baking powder or other leavening agents, so they don’t rise as much. So be sure to fill the muffin cups until almost full.
- If you don’t have overripe plantains, preheat the oven to 300 degrees F and bake the unpeeled plantains for 15 to 20 minutes until the skin turns black. Baking plantains makes them softer and enhances the sweetness of the fruit.
- Add toppings, such as chocolate chips, oats, vanilla extract, or chopped nuts.
Store: Leftovers can be stored in an airtight container at room temperature for up to two days or in the refrigerator for up to five days.
Freeze: Wrap each bun individually in plastic wrap, then place in a sealable bag and freeze.
Healthiest Muffins to Try
While both work well for muffins, opt for fresh blueberries whenever possible. As a general rule, fresh berries are more flavorful and don’t get too mushy once baked.
Yes, this muffin recipe is gluten free. You don’t need cereal flour or gluten-containing ingredients to make it.
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Preheat oven to 180C/350F. Line a 12 count muffin tin with greased muffin tins and set aside.
In a large mixing bowl or high-speed blender, combine all ingredients except blueberries and blend/blend until fully combined. Add the blueberries.
Divide batter between muffin cups until almost full (they won’t really rise, so don’t worry about overflow). Bake for 20-25 minutes, until just tender on the outside.
Remove from the oven and allow to cool completely on the muffin tray. Remove from muffin cups and enjoy or better yet, refrigerate for at least an hour.
Service: 1muffinCalories: 113kcalCarbohydrates: 17gramProtein: 2gramFat: 4gramSodium: 9milligramsPotassium: 196milligramsFiber: 3gramSugar: 10gramVitamin A: 23UIVitamin C: 3milligramsCalcium: 36milligramsIron: 0.4milligramsNET CARBS: 14gram
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