As an Amazon Associate I may earn a small amount from qualifying purchases if you follow a link from my site to Amazon.
Look no further for delicious blueberry muffins than these Moistest Healthy Blueberry Banana Muffins. There’s nothing better than waking up to fresh muffins in the morning; however, how many of us have time in the morning? For us, we bake them the night before, so they are ready for us as soon as we wake up. And if you forget to make them the night before, you can always mix the dry ingredients together before bed so in the morning you just need to mash bananas, measure wet ingredients, combine, then bake away while you clean up and get ready for the day. These muffins are that easy to bake.
Thanks to the great Honey Whole Wheat Banana Bread recipe from Cookie and Kate, I was able to regularly make banana bread for my son when he was a toddler. Now that he’s older and is interested in experimenting with flavors and ingredients, we tweaked the recipe to create our Hearty Whole Wheat Banana Bread Hearty Whole Wheat Banana Bread, and now this recipe.
Are blueberry muffins healthy?
They are healthy when you make them at home yourself. The store-bought blueberry muffins are often loaded with more sugar than is necessary and then topped with a sugary streusel topping. Often, muffins are too large or too sweet, or both.
Fresh bananas add potassium to help keep your organs healthy and your blood pressure at good levels. There is also lots of fiber from the bananas and whole wheat flour used to make these muffins. Fiber helps with digestion, keeps you fuller for longer, and helps prevent blood sugar spikes like when you eat too much cake or cookies at one sitting.
Also, these muffins use way less added sugar and oil/fat compared to store-bought muffins. The bananas help to keep these muffins super moist. Both fruits add natural flavor and sweetness that you won’t get in convenience-packaged muffins. So, give these homemade muffins a try!
Blueberry Health Benefits
Blueberries are regularly considered powerhouses when it comes to nutrition and health. Brain health, cognitive health, memory, immune system, there are so many parts of the body that these morsels carry that there is almost no reason (other than being cost-prohibitive for some) to eat them. While many people are concerned about eating too much sugar, including those that come in fruits, I think that the benefits outweigh the risks.
Yes, I know that scientists recently discovered that eating bananas with berries blocks the body from absorbing some of the antioxidants and other microscopic nutrients that are carried in the berries. But
if your tastebuds and your soul really need some blueberry banana muffins, you really shouldn’t restrict yourself. Eating them together is not a harmful situation (like I discuss relative to eating too much Swiss chard), so don’t feel bad about combining them in your favorite smoothie or yogurt bowl.
Easy-Peasy Recipe
If you’re looking for a muffin recipe that is easy to prepare, you’ve found it. It’s just a matter of measuring the ingredients and mixing them together.
Now, easy is relative. If you are a newer home cook, this recipe might take you a little longer if you are not used to reading recipes, measuring ingredients, and you might be longing for a pre-packaged muffin mix. Don’t get discouraged! All of us home cooks started with store-bought mixes and sauces to learn the basic steps to make things at home. The more you practice cooking, the easier it will get, and this recipe will in fact become so easy to you that you will be ready to tackle even harder recipes that require more kitchen skills. You got this!
If you love these muffins, take a look at these other easy baking recipes:
Moistest Blueberry Banana Muffins
Equipment
- 1 12-cup muffin pan
- cupcake liners optional
- measuring cups and spoons
- 1 medium bowl
- 1 Large bowl
- 1 small bowl
Ingredients
- olive oil spray or canola oil spray
- ⅓ cup extra virgin olive oil or melted coconut oil
- ¼ cup honey or maple syrup
- 2 eggs
- 1 tsp vanilla extract
- 3 bananas over ripe, mashed (about 1 ¾ cup)
- 1 ¾ cup whole wheat flour
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 cup blueberries frozen or fresh
- 1 tbsp whole wheat flour
- ½ cup pecans or walnuts raw, unsalted, chopped
Instructions
- Preheat oven to 350 degrees Fahrenheit with the rack in the middle of the oven.
- Grease a 12-cup muffin pan with cupcake liners or oil spray.
- In a medium bowl, mash the bananas. Add the oil, honey, eggs, and vanilla and mix until well combined.
- In a large bowl, mix the 1 ¾ cup flour, salt, baking soda, and cinnamon until well combined.
- In a small bowl, add the blueberries and 1 tbsp flour. Toss the blueberries until they are coated with flour.
- Add wet ingredients to the large bowl with the dry ingredients and mix until just combined.
- Add the flour-coated blueberries and chopped nuts if using. Mix until just combined.
- Put the batter evenly into the lined/greased muffin pan. Place in the oven and bake for 18 to 22 minutes. Check the muffins by inserting a toothpick through the center of the muffins. The toothpick should come out clean.
- Let the muffins cool in the muffin pan on a wire rack for 5 minutes. Remove the muffins from the pan and let cool for at least 20 minutes before serving.
