Banana blueberry muffins

These banana blueberry muffins are a bundle of pure delicious happiness. They are moist and fluffy, but also full of flavor. They’re healthy, gluten-free and lactose free, which makes them an ideal and nutritious bite.

This recipe couldn’t be easier to make, it only takes a few steps and some basic and easy to find ingredients, nothing fancy. It’s a great breakfast or snack option that you can easily store and take wherever you go.

Banana Blueberry Muffins are a delicious way to start your day, especially if they’re healthy, filling and offer great nutritional values. These are so delicious that I had a hard time not eating them while taking the pictures. If you see that there are muffins missing from one picture to another, you’ll know why that is 😀

They have a sweet banana flavor combined with blueberries, which taste like heaven on earth once they’re cooked, finishing them off with a cinnamon and vanilla touch.

How to make these healthy banana blueberry muffins

Notes:

• You can skip the honey and just add some stevia powder, or nothing (the riper the banana, the less additional sweetness you’ll need)
• You can either use fresh or frozen blueberries, the final result is the same. Although with the frozen ones, the batter gets more purple.

Ingredients (6 muffins)

• 1 egg
• 1 ripe banana
• 1/2 cup of oat flour
• 1/4 cup of almond flour
• 1/3 cup of blueberries
• 1/4 cup of oat milk
• Optional: 2 tbsp of flax seeds (for some extra fiber)
• 1 tbsp of honey, maple syrup or coconut sugar
• 1 tsp of vanilla extract
• 1/2 tbsp of cinnamon
• 1 tsp of baking powder

Instructions:

• Mash the banana, add the eggs, honey, vanilla extract, oat milk, and stir

• Sift the flours, flax seeds, cinnamon, baking powder, and add them to the mixture

• Stir all the ingredients till you get a smooth batter

• Add the blueberries and place the batter in the muffin molds

• Pre-heat the oven at maximum temperature
• Place the molds in the oven and bake for 25 to 30 minutes at 180ºC (356ºF). A trick to know whether they’re done is inserting a wooden toothpick near the center of the muffin. It’s done when the toothpick comes out clean.

Done! Time to enjoy these banana blueberry muffins. They can be easily stored in a food container at room temperature.

Let me know in the comments whether you liked this recipe. Of course, if you tried it, don’t forget to mention @thecrazypeanut on social media 🙂

Below, you’ll find the nutritional values of this recipe (per muffin):

Banana blueberry muffins

These banana blueberry muffins are a bundle of pure delicious happiness. They are moist and fluffy, but also full of flavor. They're healthy, gluten-free and lactose free, which makes them an ideal and nutritious bite.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Breakfast, Dessert

Servings 6 muffins

Calories 98 kcal

Equipment

• oven

Ingredients

  

• 1 egg
• 1 ripe banana
• 1/2 cup oat flour
• 1/4 cup almond flour
• 1/3 cup blueberries
• 1/4 cup oat milk
• 2 tbsp flax seeds (optional)
• 1 tsp vanilla extract
• 1/2 tbsp cinnamon
• 1 tsp baking powder

Instructions

 

• Mash the banana, add the eggs, honey, vanilla extract, oat milk, and stir
• Sift the flours, flax seeds, cinnamon, baking powder, and add them to the mixture
• Stir all the ingredients till you get a smooth batter
• Add the blueberries and place the batter in the muffin molds
• Pre-heat the oven at maximum temperature
• Place the molds in the oven and bake for 25 to 30 minutes at 180ºC (356ºF). A trick to know whether they’re done is inserting a wooden toothpick near the center of the muffin. It’s done when the toothpick comes out clean.

Keyword banana blueberry muffins, banana muffins, blueberry muffins, healthy banana blueberry muffins, healthy muffins