Healthy Blueberry Banana Muffins
Equipment
- 1 muffin tin
- 1 mixing bowls
Ingredients
- 3 mashed bananas
- 2 eggs
- 1 cup milk
- 1/3 cup coconut oil, melted
- 2 tbsp butter, softened
- 1 tsp vanilla extract
- 1 + 1/3 cups all purpose flour
- 1/3 cup coconut flour
- 1/3 cup ground flax
- 2/3 cup maple syrup
- 1 tsp ground cinnamon
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup blueberries
Instructions
- Preheat oven to 350F.
- In one bowl, cream mashed banana with maple syrup, vanilla, coconut oil, and butter.
- Add the eggs and whisk well.
- In a separate mixing bowl, combine all the dry ingredients together.
- Take your dry ingredient bowl and pour a little bit at a time into the mashed banana egg bowl, alternating with splashes of milk and stir to combine.
- Repeat until all dry ingredients are mixed in. If mixture seems like it's too wet you can stop adding milk. If it seems dry, add more milk.
- Add the blueberries last and stir to evenly distribute.
- Grease tin with a little bit of coconut oil if it's not nonstick. Spoon batter into the muffin tin, filling to just below the rim.
- Bake for approximately 22-28 minutes. Check with a toothpick in the center.
Notes
You can melt both your coconut oil and butter together in the microwave in 10 second increments.
Sometimes I use the full cup of milk and sometimes I don't. It's easy to be off a little with the flour so that's probably why. Also if your bananas are big and extra ripe, you won't need as much extra liquid.
If you have extra batter in the end, pour into a small baking dish or ramekin and bake with the muffins.
Feel free to use cupcake/muffin liners.
Baking times will vary depending on your oven and how much you fill each cup. Using frozen berries might extend the baking time. I always check and see how I'm doing with a toothpick around 22 minutes.