Moistest Blueberry Banana Muffins
Whole wheat muffins don't get any moister than these easy 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.
Video
Notes
Tips and Tricks
Can I use canola oil or melted butter instead of olive oil?
Yes, you can use canola oil or melted butter. Butter is a heavier fat and will give the bread a richer taste. If you keep your leftover banana bread in the fridge, it will be drier compared to one made with oil. If using butter and you also need to swap your honey for another sweetener, use maple syrup so your muffin doesn’t get too dry (see below).
Can I use other sweeteners?
Palm sugar and coconut sugar are great alternatives to honey. It is dried from the palm tree and coconut palm tree, respectively. The reason it is not white is because it is not processed to remove the molasses like white sugar is. You will need to use more sugar because honey is generally sweeter. Your muffins will also be slightly less moist but will still taste just as delicious!
You can also use maple syrup. Just use the same amount of maple syrup as honey when you make the swap.
Can I make blueberry banana muffin bread with this recipe?
Yes! Grease a 9” x 5” loaf pan bake at 325 degrees Fahrenheit for 65 to 80 minutes, depending on your individual oven.
How long does this last in the refrigerator?
Refrigerate for up to 5 days in the refrigerator. It freezes well (though it doesn’t last that long) for up to 3 months.
Do fresh blueberries work in this recipe?
Yes. If you have access to tons of fresh blueberries, feel free to use them here. We love to eat the blueberries fresh and usually use frozen blueberries for baking and cooking, but don’t let me stop you from using fresh!
You can also swap the blueberries for other fruits. If you opt for strawberries, they will come out soft and a little wet in the muffins because of their high water content.