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These healthy blueberry banana whole grain muffins are soft, moist, bursting with juicy blueberries, and are absolutely delicious! Made with whole grain flour, dairy-free, and sweetened with coconut sugar and bananas, they make a perfect breakfast or snack!
I love having muffins on hand for a quick breakfast and snacks on the go. They are super easy and don’t take much time to mix up so I can make a batch in any few spare minutes I have throughout the day. They have health benefits too from whole grain flour, bananas, blueberries, and unrefined coconut sugar.
Eating them right out the oven, piping hot, is my favorite was to enjoy these. The blueberries are plump and juicy and they smell amazing! My daughter loves them too so they are kid approved!
Why You’ll Love These Muffins…
- This is a great recipe to have on hand when you have those extra bananas laying around that are starting to turn brown. When they’re past their prime and getting those brown spots, they are just right for these muffins!
- Because the bananas are sweet you don’t have to use as much sugar to get the taste you love.
- They are super quick and easy. I can mix up a batch and have them in the oven in as little as 15 minutes!
- Made with whole grain flour they are full of nutrition and easier on your digestion.
Ingredients:
- Whole Grain Flour (2 cups) – I like to use spelt but any whole grain will work for this recipe. Whole grain spelt has a delicious flavor and texture. It is a wet grain meaning that you don’t need as much liquid in recipes where you use spelt. It is one of my favorite grains to use and I love the flavor and texture. Read more about the health benefits of spelt here.
- Baking Powder (2 tsp.) – Makes the muffins soft and fluffy.
- Salt (3/4 tsp.) – I use pink himalayan salt. It contains minerals that you won’t find in regualar table salt
- Coconut Oil -not melted! (1/2 cup) – Good healthy fats! Coconut oil keeps these muffins moist while adding health benefits too! I use refined coconut oil so it doesn’t have a coconut flavor.
- Coconut Sugar (1/2 cup) – Gives the muffins that slightly sweet caramel flavor we love! Unrefined coconut sugar still has all the minerals intact and is a healthier option to replace granulated sugar. The ratio of granulated sugar to coconut sugar stays the same.
- Bananas (2) – These help sweeten the muffins so you don’t have to use as much sugar which is a fact we all love!
- Eggs (2) – Help to bind the muffins together.
- Vanilla (1 tsp.) – Gives a slight vanilla flavor.
- Blueberries (1 cup) – Fresh or frozen! Fills the muffins with all the blueberry goodness and juicy flavor. Loaded with antioxidants too!
Healthy Blueberry Banana Whole Grain Spelt Muffins Instructions:
Mix flour, baking powder, and salt together in a small bowl. Set aside.
Tips:
- If using frozen blueberries coat them in flour to keep them from sinking to the bottom.
- These keep for about 3 days in an airtight bag on the counter. Keep in the fridge for up to 7 days.
- Avoid over mixing the batter. If over mixed it results in them being stiff and rubbery.
- Do not melt your coconut oil for this recipe! Keep it at a warmer temperature so it’s not rock hard, but not warm enough to melt.
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Yield: 12
Healthy Blueberry Banana Whole Grain Muffins
These blueberry banana muffins are soft, moist, bursting with juicy blueberries, and are absolutely delicious! Made with whole grain flour, dairy-free, and sweetened with coconut sugar and bananas, they make a perfect breakfast or snack!
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
- 2 cups whole grain flour
- 2 tsp. baking powder
- 3/4 tsp. salt
- 1/2 cup coconut oil (not melted!)
- 1/2 cup coconut sugar
- 2 bananas
- 2 eggs
- 1 tsp. vanilla
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat oven to 375° fahrenheit. Line 12 hole muffin tin with paper liners or grease well with cooking spray or coconut oil
- Mix flour, baking powder, and salt together in a small bowl. Set aside.
- Beat coconut oil and coconut sugar together in a large bowl till combined.
- Mash bananas with fork and add to wet ingredients. Add eggs and vanilla and mix together.
- Add dry ingredients and mix just till combined. DO NOT over mix!
- Fold in blueberries.
- Spoon into muffin pan and bake for 20-25 minutes. If using frozen blueberries bake for 25-30 minutes. Muffins are done when you touch them and they spring back or a toothpick comes out clean.
- Let cool and enjoy!
Notes
- If using frozen blueberries coat them in flour to keep them from sinking to the bottom.
- These keep for about 3 days in an airtight bag on the counter. Keep in the fridge for up to 7 days.
- Avoid over mixing the batter. If over mixed it results in them being stiff and crumbly.
- Do not melt your coconut oil for this recipe! Keep it at a warmer temperature so it's not hard, but not warm enough to melt.
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