Banana Blueberry Muffins are a delightful treat that bring together the sweetness of ripe bananas and the burst of fresh blueberries. The muffins are perfect for breakfast or a snack, and they’re easy to whip up in no time.
When making Banana Blueberry Muffins, consider using whole wheat flour for a healthier twist or substituting coconut oil if you’re looking for a different flavor profile. For those with nut allergies, be sure to check that the flax seeds are processed in a nut-free facility. Sourcing ripe bananas can make a world of difference; the more speckles, the sweeter the muffins will be.
Muffins & Cupcakes
Banana Blueberry Muffins Recipe
Ingredients
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 tablespoons ground flax seeds
- 3/4 cup sugar
- 1 1/3 cups mashed ripe bananas
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries
Instructions
- In a large bowl, combine 1 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon ground nutmeg.
- In a blender, process 2 tablespoons ground flax seeds with 3 tablespoons water until thickened and frothy.
- Add 3/4 cup sugar, 1 1/3 cups mashed ripe bananas, 1/3 cup vegetable oil, and 1 teaspoon vanilla extract to the flax seed mixture; process for 2 minutes until well combined.
- Pour the flax seed mixture into the bowl with the dry ingredients and stir gently until just blended.
- Carefully fold in 1 1/2 cups blueberries, ensuring not to crush them too much.
- Divide the batter evenly among muffin cups, filling each about 2/3 full.
- Bake at 375 degrees Fahrenheit for 19-24 minutes, or until a toothpick inserted in the center comes out clean.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 1 of 4: