These Healthy Banana Blueberry Muffins are a great kid and adult friendly recipe and a great way to use up over-ripe bananas. Add in fresh or frozen blueberries for a pop of color, flavor and nutrition!
It’s finally blueberry season in New England so of course I have been experimenting in the kitchen. And if it’s not quite Blueberry season when you are reading this, frozen blueberries work just as well. To bump up the fiber content I used half whole wheat and half all-purpose flour. And since the bananas help moisten the muffin, you can’t tell that there is whole wheat flour in the mix. The blueberries add in a punch of flavor, color and antioxidants.
These muffins are the perfect for a quick breakfast you and your kids will love. Pair it with a glass of milk, yogurt or egg for more protein and staying power! You can even make this recipe into mini muffins or banana bread. See recipe below for instructions.
What You Need to Make these Banana Blueberry Muffins fat: vegetable oil spread, oil, butter, sugar and brown sugar 3 bananas eggs ( no eggs or egg allergy? substitute 1 tablespoons flaxseed meal + 3 tablespoon waters for every 1 egg) vanilla extract whole wheat flour all-purpose flour baking soda salt fresh or frozen blueberries ( other mix in options: chocolate chips, raisins, chopped nuts) How Your Kids Can Help Make these Healthy Banana Blueberry Muffins Set the oven to pre-heat Grease muffin tin or add in muffin Measure out wet and dry ingredients Mash bananas Add wet ingredients to bowl or standing mixer and mix together Add dry ingredients into bowl and whisk Measure out and mix in blueberries Scoop out batter into muffin tin
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Healthy Banana Blueberry Muffins
Healthy breakfast idea to use up those ripe bananas, that you can make with your kids!
1/2 cup vegetable oil spread (or butter) 1/2 cup sugar 1/4 cup brown sugar 3 ripe bananas 2 large eggs 1 teaspoon vanilla extract 1 cup all-purpose flour 1 cup whole wheat flour 1 teaspoon baking soda 1/4 teaspoon salt 1 cup fresh or frozen blueberries
Preheat oven to 350 degrees
Grease 12 cup muffin tin with vegetable oil spray
In a standing mixer, cream vegetable oil spread or butter with sugar. Add in mashed bananas, eggs and vanilla and mix until combined.
In a separate bowl, add remaining dry ingredients ( flours, baking soda and salt). Whisk to combine.
Add dry ingredients into wet ingredients in standing mixture. Mix on low speed until just combined
Add in blueberries and fold in using a spatula.
Scoop ~ 1/4 cup of batter into each muffin tin. Bake in preheated oven for 15-18 minutes or until inserted toothpick comes out clean. Let rest in muffin tin for 5-10 minutes then remove and place on wire rack to completely cool.
Store in an air tight container on the counter for 3 days, in the fridge for 6-7 days or in the freezer for up to 3 months.
Make this mini muffins: Just reduce cooking time to 10 minutes.
Make these into banana bread: You bread pan and increase baking time to 50-60 minutes
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