Yummy moist and delicious blueberry packed banana muffins made with no sugar or butter, just maple syrup and coconut oil. An absolutely easy and healthy makeover of the Blueberry Banana Muffins that I posted 2 years ago. You must try this recipe – 100% kid approved by my trusted taste testers and also peanut free, so a great lunch box addition! My family polished these off in record time – these are going to the top of our favourite healthy muffin list! If you liked my Pumpkin-Banana-Cranberry Muffins, then you must make these!
Note: these would also be great as mini loaves or mini muffins . . . replace those pre-packaged ones you can buy at the store that still have 11g of sugar for a 40g loaf (you know the ones!). These muffins also freeze great. Bake, cool then wrap and freeze, pop them in the lunch bag in the morning and they will defrost by lunch.
- 1 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1/4 cup ground flax or wheat germ
- 1 tsp baking soda
- 1/2 tsp Kosher (coarse) salt
- 1/2 tsp cinnamon
- 1/2 cup coconut oil, melted
- 1/2 cup pure maple syrup
- 2 large eggs
- 2 large bananas, mashed
- 2 tablespoons 1% milk (or whatever you have on hand)
- 1 teaspoon vanilla extract
- 1 1/4 cups frozen blueberries
- Preheat oven to 375 degrees and line a muffin tin with large paper liners.
- In a large bowl whisk together flours, wheat germ, baking soda, salt and cinnamon.
- In another bowl whisk together coconut oil, maple syrup, eggs, mashed bananas, milk and vanilla.
- Fold wet ingredients into dry fully incorporating.
- Fold in blueberries.
- Distribute batter evenly among the 12 muffin liners.
- Bake for 24 minutes or until a toothpick comes out clean.
- Let cool for 5 minutes in pan, then move muffins to a cooling rack.