Banana Blueberry Muffins
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.
Servings: 12
Servings: 1g
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
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!).
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
Serving: 1g | Calories: 333kcal | Carbohydrates: 51g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 77mg | Sodium: 352mg | Fiber: 2g | Sugar: 27g
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!
Follow Me