What better way to cook blueberries when they are in season than to mix them with a banana muffin base? A rich, dense texture is achieved by using whole wheat flour and reducing the amount of sugar in a typical banana muffin recipe by using honey, Greek yogurt, and applesauce as natural sweeteners. These muffins with blueberries and bananas are a delicious, light dessert or brunch option.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 cup mashed ripe bananas
- ¼ cup honey
- ¼ cup unsweetened applesauce
- ¼ cup packed brown sugar
- ¼ cup plain Greek yogurt
- 3 tablespoons skim milk
- 2 tablespoons vegetable oil
- 1 tablespoon molasses
- 1 tablespoon white sugar
- 1 ½ cups white whole wheat flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup frozen blueberries
- 2 teaspoons all-purpose flour, or as needed
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom of 12 muffin cups or use paper liners.
- Beat bananas, honey, applesauce, brown sugar, yogurt, milk, oil, molasses, and sugar together in a large bowl using an electric mixer. Gently stir whole wheat flour, baking powder, and salt into the batter.
- Roll blueberries and 2 teaspoons flour together in a bowl. Fold floured blueberries into the batter.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the tin until safe to handle, about 10 minutes. Quickly remove muffins from tin to prevent sticking; let cool.
- If you don’t have molasses, you can replace 2 tablespoons of the honey and the molasses with 1/4 cup of brown sugar.
- Rolling the blueberries in flour prior to adding to the batter prevents them from sinking to the bottom of the muffin cups.
Nutrition Facts
| Calories | 153 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 206 mg |
| Sugars | 17 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Substituted regular plain yogurt and regular white flour . Used 1/2 cup chopped pecans vs blueberries. Yummy.
Made as instructed, no changes. Very good muffin. Will certainly make again.
I needed to cook it longer than suggested in the recipe.. I think another 5 to 10 minutes ..