Healthy Banana Blueberry Muffins

Updated April 28, 2019. Today I had three perfectly ripe bananas. I haven’t made banana muffins in a long time, so I thought I would make some today. I revisited this recipe and ended up modifying it with terrific results. First I used three bananas instead of two. Because I used more banana I needed to use less wet ingredients, so I left out the coconut oil since I now believe it is not a healthy fat and the bananas and yogurt should be plenty of moisture for the muffins. I also used less sugar (about 3/4 of a cup) because of the addition of the third banana. Lastly, I didn’t have any buckwheat flour or almond flour so I used what I had which was teff flour and garbanzo bean flour. The teff flour gave the muffins the same nuttiness as the buckwheat flour and the garbanzo bean flour provided some creaminess and sweetness similar to the almond flour. The takeaway is that the type of flours you use is flexible, use what you have.

Original post: As I was making my son breakfast I noticed that I had two perfectly ripe bananas that were too ripe for eating but perfect for baking, so I whipped up a quick batch of banana muffins. Yum! These are so delicious and quite healthy too with the whole wheat flour, buckwheat flour and almond meal, only a cup of sugar and wholesome bananas, eggs and yogurt. Try it for a quick breakfast with some fruit or a healthy snack.

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Healthy Banana Blueberry Muffins

  • Servings: 15 large muffins
  • Difficulty: easy
  • Print

Rich, fragrant and healthy banana-blueberry muffins.

Ingredients

  • 1 cup whole wheat flour
  • 1/4 cup buckwheat flour (or teff flour)
  • 1/4 cup almond meal/flour (or garbanzo bean flour)
  • 3/4 cup coconut palm sugar
  • 2 tablespoons ground flax seed meal
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon (or more)
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup plain yogurt (I use non-fat, but use what you prefer)
  • 2 large eggs
  • 3 very ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 1/2 cup blueberries (frozen or fresh) – In the past I have used dried cranberries, juice sweetened or unsweetened (watch out, these can have a lot of sugar added)
  • 1/4 cup nuts of choice (walnuts, pistachios, or pumpkin seeds for example)
  • parchment paper muffin liners

Procedure

  1. Preheat oven to 350 degrees Fahrenheit
  2. Combine flours and next 7 ingredients (through salt) in a medium bowl. Stir with a whisk.
  3. In a small bowl mix with a whisk the yogurt, egg, banana and vanilla extract until smooth. Add the blueberries and nuts. Stir gently.
  4. Pour the wet mixture into the dry mixture, stirring just until moist. Will be pretty thick.
  5. Spoon the batter into a muffin tin lined with parchment paper muffin liners. The parchment liners don’t require any oil, they are non-stick and are an incredible find! If you don’t have these then lightly spray your muffin tins with cooking spray.  Bake at 350 degrees for 20 minutes or until a wooden pick inserted into center comes out clean.
  6. Cool in the pan for 5 minutes, then remove from the pan and cool completely on a wire rack.
  7. I usually freeze half the batch to put in a lunch box or enjoy at a later date.

https://healthyseasonalcooking.wordpress.com

May 16, 2017, Updated April 28, 2019

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Mixing the dry ingredients
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Mixing the wet ingredients
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All ingredients mixed together

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