How to make healthy banana blueberry muffins that actually taste good! We add whole grains, ripe bananas and reduce the sugar. Jump to our Healthy Banana Amazing blueberry muffins Muffins Recipe or read on to see our tips for making them.
Making muffins a little healthier These healthier muffins are a spin off of our Easy Banana Muffins. You absolutely love them — check out the reviews! When we set off to create a better-for-you muffin recipe, we knew that this original recipe was where we should start. Muffins and quick bread recipes are among our favorite things to play around with.
This time, we took our popular banana muffins recipe and added whole grains, reduced sugar and reduced the fat. We also reduce sugar and fat. 3 cup — that’s almost three whole tablespoons! These healthier blueberry muffins are a spin off from our popular muffins recipe.
These banana blueberry muffins are lower in calories and sugar, but still taste great! Feel free to swap the blueberries for other fruit. Diced apples, peaches, raspberries, strawberries or blackberries are all excellent. Line 12 muffin cups with paper liners or spray with non-stick cooking spray. Whisk the flours, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk the melted coconut oil, mashed banana, egg, and vanilla until blended. Add the banana mixture to the bowl with dry ingredients then use a fork to combine.
Only mix until combined, try not to beat the batter too much. If the batter seems too thick or dry, stir in a tablespoon or two of water or milk. Bake until a toothpick can be inserted and comes out clean, 20 to 25 minutes. Adam and Joanne’s Tips Store the muffins at room temperature up to 2 days, in the refrigerator up to 5 days, or in the freezer up to 3 months. Gluten-free muffins: Use you favorite store-bought gluten-free flour blend. We are partial to Bob’s Red Mill.