Can you ever really go wrong with a blueberry muffin? Around here, we love all things blueberry, especially these banana-blueberry muffins. There’s a reason these are called The Best Banana-Blueberry Muffins! These muffins have the perfect amount of sweetness and are perfect for anytime of day.
As my daughter has been eating more “real food” and enjoying some of my favorite foods, I wanted to make sure that the foods I was offering her were both healthy and delicious. Unfortunately, most muffin recipes are full of added sugar. Now, I am not saying that sugar is bad (these muffins even use a little!), I just think that there are ways to reduce the amount of sugar we consume.
Reduced or lower sugar usually means that a recipe is lacking flavor and sweetness. However, thanks to an overripe banana, coconut sugar these these blueberry muffins are packed full of both flavor and sweetness! Making them mom and toddler approved.
Ingredients
Here are the ingredients you will need for these blueberry muffins:
- overripe banana
- applesauce
- coconut sugar
- olive oil
- vanilla
- egg
- flour
- salt
- baking soda
- cinnamon
- blueberries
The Process
To begin, you will want to mash the banana to your desired consistency. I typically prefer to leave a few small chunks of banana, but you could also completely mash / puree it too. Next, you will add the applesauce, olive oil, coconut sugar and vanilla to the bowl.
Once that is combined, add in the egg. Next, you will add in the dry ingredients. Add the flour, baking soda, cinnamon and salt. This is extremely important: do not over-mix. If you mix the dough too much you will end up with tough muffins, and nobody wants that!
Once the dry ingredients are stirred in, fold in the blueberries. I prefer to use frozen blueberries for this recipe, but you could easily use fresh if you prefer. I would just recommend that you wash and pat them dry before folding them into the dough.
Now, you will divide the dough into a muffin tin and bake.
I like to make these as mini-muffins for my toddler. The recipe will make 24 mini muffins, otherwise you can make them regular-sized and will get about 12 muffins.
I’ve always struggled with dividing dough into muffin tins. Until I discovered this trick!! Use a cookie dough scoop to drop the dough into the muffin tin!! I have this set and use the smallest scoop for mini muffins.
You’ll bake these beauties at 350 for about 15 minutes, or until you can insert a toothpick and it comes out clean.
Make sure to let me know if you try these blueberry muffins!! Leave a comment and tag me on social media so I can see your baking!
Toddler Approved Banana-Blueberry Muffins
These banana-blueberry muffins are perfect for everyone! They are lower in sugar than a typical muffin, making them perfect for toddlers (and adults!). The perfect amount of sweetness, these muffins are a favorite in our house.
- 1 Banana (mashed, very ripe)
- 1/4 C Olive Oil
- 1/4 C Applesauce (Unsweetened )
- 1/4 C Coconut Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 tsp Cinnamon
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 1/4 C Flour (White Whole Wheat*)
- 1 C Blueberries
Preheat oven to 350
Stir together mashed banana, olive oil, applesauce and sugar.
Once mixed well, ad in eggs one at a time. Then add vanilla and cinnamon.
Add in baking soda and salt, stir in flour until just combined (do not over stir!)
Now fold in blueberries
Scoop into mini muffin pan by the tablespoon and bake on top rack for 15 minutes, or until you can stick a toothpick in a muffin and it comes out clean
Remove from pan immediately and allow to cool on rack.
*I like to use white whole wheat flour, but these would also work with all purpose.
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