Healthy Blueberry Banana Muffins

by Cathy Connally
What makes these Healthy Blueberry Banana Muffins different?  In this recipe, I have provides alternates to the standard ingredient items, allowing you to make this vegan or not.  I think it's important to provide the ability to adjust a recipe, in order to make it fit with specific health choices.

Ingredients

  • 2 cups organic white or whole wheat flour
  • 1/4 cup honey
  • 1/3 cup mashed organic avocado
  • 1/3 cup butter or coconut oil softened for non-dairy
  • 3 bananas mashed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt omit if using salted butter
  • 1 teaspoon baking soda
  • 1 ½ teaspoons cinnamon Ceylon Cinnamon preferably
  • 1 tablespoon white flour
  • 1 1/2 cups organic blueberries fresh or frozen

Instructions

  1. Preheat oven to 375 degrees F.
  2. In a large bowl, add bananas. Using a fork mash up bananas until just very small lumps are left. Add honey, avocado, softened butter, vanilla extract and egg.
  3. Using a fork mix until combined.
  4. Next in a separate bowl mix flour, baking soda, cinnamon and salt (if usinthoroughly. Using a spatula, mix until wet and dry ingredients are completely combined!
  5. In a small bowl – combine 1-1/2 cups blueberries & 1 tablespoon of flour & toss to coat.
  6. Gently fold blueberries into the batter.
  7. Spoon the batter into muffin pan filling each cavity about 3/4 of the way full (spray with cooking spray if not using the cupcake liners)

  8. Bake for 17-19 minutes, or until toothpick comes out clean. Let rest for 5 minutes to cool slightly. Serve.

Recipe Notes

Nutrition

  • Serving Size: 1 muffin
  • Calories: 151
  • Sugar: 10 g
  • Sodium: 166 mg
  • Fat: 6 g
  • Saturated Fat: 4 g
  • Carbohydrates: 23 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 12 mg
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