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Blueberry Banana Muffins Recipe

★★★★★

4.8 from 62 reviews
  • Author: Jake
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

Delicious and healthy Blueberry Banana Muffins made with whole wheat flour, fresh blueberries, ripe bananas, and zucchini for added moisture and nutrition. These muffins are lightly sweetened with brown sugar and flavored with a hint of cinnamon, making them a perfect wholesome snack or breakfast option.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups Whole Wheat Flour
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda

Wet Ingredients

  • 2 Bananas, mashed
  • 1 cup Zucchini, grated
  • 1/4 cup Coconut Oil
  • 1/3 cup Brown Sugar
  • 1 Free Range Egg

Additional Ingredient

  • 1 cup Fresh Blueberries

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F (180 degrees C) to prepare it for baking the muffins.
  2. Mix Wet and Dry Ingredients: In a large bowl, mash the bananas and add the egg, whole wheat flour, ground cinnamon, grated zucchini, coconut oil, brown sugar, baking powder, and baking soda. Stir thoroughly until all ingredients are well combined.
  3. Add Blueberries: Gently fold in the fresh blueberries to the batter, being careful not to crush them.
  4. Prepare Muffin Pan: Line a muffin pan with liners and lightly spray with cooking spray to prevent sticking.
  5. Fill Muffin Cups: Evenly scoop the muffin batter into the 12 muffin liners, filling each about three-quarters full.
  6. Bake Muffins: Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Remove the muffins from the oven and allow them to cool slightly before enjoying.

Notes

  • You can substitute coconut oil with vegetable or canola oil if preferred.
  • Make sure the zucchini is grated finely to ensure it mixes well into the batter without leaving large chunks.
  • For a gluten-free version, substitute the whole wheat flour with a gluten-free flour blend.
  • Use fresh or thawed frozen blueberries for best results.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Keywords: Blueberry Banana Muffins, Whole Wheat Muffins, Healthy Muffins, Breakfast Muffins, Snack Recipe, Baking with Fruit

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Find it online: https://platedbyjake.com/blueberry-banana-muffins-recipe/