Banana Blueberry Muffins

4.80 from 5 votes

Banana Blueberry Muffins

These banana blueberry muffins are bursting with fruit and spices. Tender and moist, you would never guess that they were healthy!

Prep Time13

Cook Time17

Total Time30

Course: Breads, Breakfast

Cuisine: American, Canadian

Keyword: Banana Blueberry Muffins, Healthy Muffins

Servings: Servings

Calories: 133.9kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

3 ripe bananas, mashed (about 1 ¼ cups) (See Note 1)
½ cup lightly packed coconut palm sugar or brown sugar
⅓ cup unsweetened applesauce
1 egg whisked
1 teaspoon pure vanilla extract
1 ½ cups whole wheat pastry flour (see Note 2)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup fresh or frozen blueberries, divided (see Note 3)

Instructions

Preheat the oven to 350 degrees F. Lightly coat a muffin tin with cooking spray.
In a large bowl, stir together the bananas, coconut palm sugar (or brown sugar), applesauce, egg and vanilla extract.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
Stir the flour mixture into the banana mixture until combined. Stir in two-thirds of the blueberries.
Spoon the muffin batter into the prepared muffin cups. Sprinkle the remaining blueberries over top, press very lightly into the batter.
Bake until a toothpick inserted in the center of the muffins comes out clean, 15 to 17 minutes.
Remove the muffins from the pan and allow to cool. Serve.

Notes

Weight Watchers Points: 4 (Blue - Freestyle SP) / 4 (Green) / 4 (Purple)

Note 1: Overripe bananas are the best for banana bread, smoothies and muffins because the natural sugars intensify as the banana ripens. I use bananas that are spotted and slightly soft. Avoid fruit with large bruises.

Note 2: For higher fiber and healthier muffins and quick bread, I turn to whole wheat pastry flour. It has a lighter texture than regular whole wheat flour. You could substitute with a half and half mixture of all-purpose flour and white whole wheat flour.

Note 3: If using frozen blueberries, there’s no need to defrost them first.

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition