I can honestly say that these Banana Blueberry Muffins are pretty healthy too!
Any time that you can make muffins even better, I get excited as well.
Banana Blueberry Muffins
The perfect breakfast meal for most everyone to enjoy eating.
I should also mention how amazing these muffins smell when they are baking in the over too!
If you liked my Mediterranean Diet Whole Wheat and Oatmeal Muffins then you will probably like these muffins.
Unlike the whole wheat and oatmeal muffin recipe, this recipe for muffins is made with fruit and does not have oatmeal in it.
However, both recipes do contain whole wheat flour and really taste great too.
Do you want to learn more about the Mediterranean Diet?
Find out how to follow the Mediterranean Diet here.
This is really good for anyone who wants to know what do bananas do in baking.
The answer is simple. Bananas do a lot when they are added to the mixing bowl.
It is true that bananas do give taste to anything that they are added to.
Bananas also give nutrition. Not only are bananas a good source of potassium, but they also have fiber, Vitamin C and Vitamin B-6 in decent amounts.
Bananas are a perfect substitute for other ingredietns in baking.
Vegan bakers know the importance of using bananas in baking.
A ripe banana can replace an egg, fat, and even sugar in a recipe.
The primary reason for adding mashed banana in this recipe has a lot to do with the flavor that the banana will lend.
Adding a mashed banana to this recipe helps keep the muffins moist. It also allows us to use less oil, resulting in a lower fat muffin.
Tips Banana Blueberry Muffins
I just mentioned that we are adding a mashed banana to help make this a lower fat recipe for muffins. For best results, use a really ripe banana (this is a great use for an old banana!).
Here are some more great muffin baking tips for you.
- This recipe calls for one egg. You can make these muffins vegan friendly by using an egg replacer for the egg that is in this recipe. Use the equivalent to one egg.
- While fresh blueberries are always nice to have, you are welcome to use frozen blueberries instead. Please use frozen blueberries that do not have other ingredients added to them. Also, thaw the blueberries out and allow the water to drain.
- This recipe calls for Granulated Sugar. If you are using a sugar alternative, please use a granulated Sugar Alternative that measures 1:1 with sugar and is suitable for baking with. If you would rather use honey, you will need to use less honey than sugar, about ¼ to ½ cup.
What makes a muffin good?
Certainly using fresh ingredients and following the directions is important to make the perfect recipe, including muffins.
This is especially true when you are using baking soda and baking powder as they are what can make the muffin rise and become visually appealing as well as light and fluffy.
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Here is how to avoid those hard and dry muffins that nobody seems to want to eat.
My biggest peeve is when anything is overmixed as overmixing can create havoc with the texture and consistency of just about everything. Also, muffins need to be baked at the indicated temperature in the recipe and until they begin to turn golden (or otherwise indicated).
You will know when your muffin is done by keeping an eye on them while they bake.
While turning a golden brown is often an indicator of doneness, touching the muffin, and experiencing a 'springing back' is another indicator. Also, if you are not adding an ingredient, such as chocolate chips, that will stay moist, you can often rely upon the old toothpick test.
By the way, while you are here you may also be interested in these ideas.
- Mediterranean Diet Friendly Cake.
- Chocolate Chip Cookies made with Olive Oil.
- How to Follow the Mediterranean Diet.
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Banana Blueberry Muffins
Banana Blueberry Muffins
As mentioned, this recipe calls for one egg. You can make these muffins vegan friendly by using an egg replacer for the egg that is in this recipe. Use the equivalent to one egg.
I also mentioned that we are adding a mashed banana to this recipe.
The banana is added to help make this a lower fat recipe for muffins.
For best results, use a really ripe banana (this is a great use for an old banana!).
The ingredients need to make these Banana Blueberry Muffins
- All Purpose Flour- 1 cup.
- Whole Wheat Flour- 1 cup.
- Baking Soda - 1 teaspoon.
- Baking Powder - 2 teaspoons.
- Ground Cinnamon - ½ teaspoon.
- Granulated Sugar- ½ cup. If you are using a sugar alternative, please use a granulated Sugar Alternative that measures 1:1 with sugar and is suitable for baking with. If you would rather use honey, you will need to use less honey than sugar, about ¼ to ⅓ cup.
- Milk- ⅔ cup. Feel free to sub in another similar dairy such as a vegan milk product.
- Canola Oil- ¼ cup.
- Banana- 1 mashed (about ½ cup).
- Egg- 1. You can make these muffins vegan friendly by using an egg replacer for the egg that is in this recipe. Use the equivalent to one egg.
- Vanilla Extract- 1 teaspoon.
- Blueberries- 1 cup at room temperature (thawed, drained etc).
Banana Blueberry Muffins
- Preheat your oven to 350 and prep your muffin pan for nonstick. You can use nonstick or muffin liners.
- In a large mixing bowl, use a whisk or a fork to mix together the all purpose flour, whole wheat flour, baking soda, baking powder, ground cinnamon and the sugar.
- Next, in another large mixing bowl mix together the milk, canola oil, banana, the egg, and the vanilla extract. You can use a fork to simply beat these together by hand.
- For the next step, we are going to add the dry ingredients from the first bowl to the wet ingredients in the second bowl. Add about half at a time, stirring ever so gently betweed additions. Mix your ingredients until the flour is just wet, avoid overmixing.
- Fold in the blueberries, again gently, using a rubber spatula.
- Bake for 16-20 minutes or until your muffins begin to turn golden or a toothpick comes out clean.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
This delicious and easy recipe for Banana Blueberry Muffins is friendly to the Mediterranean diet. There is a vegan option for these muffins as well.
Banana Blueberry Muffins
Ingredients
- All Purpose Flour– 1 cup. Whole Wheat Flour– 1 cup.
- Baking Soda – 1 teaspoon.
- Baking Powder – 2 teaspoons.
- Ground Cinnamon – ½ teaspoon.
- Granulated Sugar– ½ cup. If you are using a sugar alternative please use a granulated Sugar Alternative that measures 1:1 with sugar and is suitable for baking with. If you would rather use honey, you will need to use less honey than sugar, about ¼ to ⅓ cup. Milk- ⅔ cup. Feel free to sub in another similar dairy such as a vegan milk product.
- Canola Oil– ¼ cup.
- Banana- 1 mashed about ½ cup.
- Egg- 1. You can make these muffins vegan friendly by using an egg replacer for the egg that is in this recipe. Use the equivalent to one egg.
- Vanilla Extract– 1 teaspoon.
- Blueberries- 1 cup at room temperature thawed, drained etc.
Instructions
- Preheat your oven to 350 and prep your muffin pan for nonstick. You can use nonstick or muffin liners.
- In a large mixing bowl, use a whisk or a fork to mix together the all purpose flour, whole wheat flour, baking soda, baking powder, ground cinnamon and the sugar.
- Next, in another large mixing bowl mix together the milk, canola oil, banana, the egg and the vanilla extract. You can use a fork to simply beat these together by hand.
- For the next step, we are going to add the dry ingredients from the first bowl to the wet ingredients in the second bowl. Add about half at a time, stirring ever so gently between additions. Mix your ingredients until the flour is just wet, avoid overmixing.
- Fold in the blueberries, again gently, using a rubber spatula.
- Bake for 16-20 minutes or until your muffins begin to turn golden or a toothpick comes out clean.
Recipe Notes
originally posted:
March 2, 2020*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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