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blueberry banana muffins

Healthy Blueberry Banana Muffins

These wholesome blueberry banana muffins are soft, moist, and naturally sweetened. Made with whole wheat flour and coconut oil, they are perfect for a quick breakfast or a healthy kid-friendly snack. No mixer required!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 cup White Whole Wheat Flour Sifted for better texture
  • 1 cup All-Purpose Flour Can use GF 1:1 blend instead
  • 1 tsp Baking Powder Make sure it's fresh
  • 1 tsp Baking Soda
  • 1/2 tsp Sea Salt Fine grain
  • 1 tsp Ground Cinnamon For extra warmth
  • 3 large Ripe Bananas Mashed (cheetah spotted)
  • 1 large Egg Room temperature
  • 1/3 cup Coconut Oil Melted and slightly cooled
  • 1/2 cup Pure Maple Syrup Or Honey
  • 1/4 cup Milk Dairy or Non-dairy (Almond/Oat)
  • 1 tsp Vanilla Extract Pure extract for best flavor
  • 1 1/4 cups Fresh Blueberries Or frozen (do not thaw)

Method
 

  1. Preheat & Prep: Preheat your oven to 220°C (425°F). Line a 12-cup muffin tin with paper liners or spray with non-stick spray.
  2. Whisk Dry Ingredients: In a large bowl, whisk together the flours, baking powder, baking soda, salt, and cinnamon until well combined.
  3. Mix Wet Ingredients: In a separate medium bowl, mash the bananas. Add the egg, melted coconut oil, maple syrup, milk, and vanilla extract. Whisk until smooth.
  4. Combine: Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined. Do not overmix.
  5. Add Berries: Gently fold in the blueberries.
  6. The High-Heat Bake: Divide the batter into the muffin cups. Bake at 220°C (425°F) for 5 minutes.
  7. Finish Baking: Keeping the muffins in the oven, reduce the temperature to 180°C (350°F). Bake for an additional 15 minutes or until a toothpick comes out clean.
  8. Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

For the best rise, let the batter rest for 10 minutes before scooping into the tin. This allows the whole wheat flour to hydrate. If using frozen blueberries, do not thaw them—add them directly to the batter to avoid discoloration.