Banana Blueberry Muffins
Banana bread: it’s THE baking item of COVID-19. And for good reason. Putting aside the amazing comfort vibes banana bread gives, this treat is extremely versatile, pairs well with other fruits, and it just fun to make. And if you’re anything like me, you probably have a ripe banana or two laying around just screaming to be made into bread. Or in this case, muffins!
I remember making banana bread with my dad at a young age - though we always made a traditional banana bread in the bread maker. These days, I love seeing how I can experiment with this flavorful treat: adding other fruits, chocolate chips, or even working to make it a touch healthier. When I had some fresh blueberries left, I decided to investigate banana blueberry muffins and came across a recipe from one of my favorite sources: Sally’s Baking Addition. These lower-sugar muffins are incredibly moist and delicious, a perfect treat for breakfast or mid-day snacking.
Check out the original recipe from Sally’s Baking Addiction here.
Banana Blueberry Muffins
Yields 15-16 muffins
Ingredients
2 1/2 cup (315g) white whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup (85g) honey
1/2 cup (100g) dark brown sugar
1 cup mashed very ripe banana (about 2 large bananas)
1/4 cup (60g) nonfat vanilla Greek yogurt (or any yogurt)
1 tsp vanilla
1 large egg, beaten
3/4 cup (180ml) milk (I used cashew milk, but you can use whatever milk you prefer)
1 1/4 cup (215g) fresh or frozen blueberries (do not thaw)
Instructions
Preheat oven to 350°F (177°C). Line muffin tins with parchment baking liners.
In a large bowl, Gently whisk the flour, baking soda, salt, and cinnamon together. Set aside.
In a separate bowl, whisk together the honey and brown sugar – working to remove as many lumps as possible. Add in the mashed banana, yogurt, egg and vanilla.
Add the wet ingredients into the dry ingredients and gently fold together. It will be very thick. As the batter comes together, add the milk slowly and continue to gently mix the ingredients together. Carefully fold in the blueberries. Be careful not overmix the batter.
Divide the batter between muffin cups. Fill just under the top of the liner. Bake trays side-by-side in oven. (If they don’t fit, bake trays one at a time.) Bake muffins for 16-18 minutes OR until very lightly browned on the edges. A toothpick inserted in the center should come out clean.
Remove from the oven and place pan on a wire rack. Allow muffins to cool before removing from pan!
Muffins remain fresh and moist stored in an airtight container at room temperature for 2 days or in the refrigerator for 1-2 weeks.