Best 20 Banana Blueberry Muffins Recipes

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Indulge in a delightful culinary journey with our tantalizing Banana Blueberry Muffins, blending the sweet symphony of ripe bananas and juicy blueberries. These delectable muffins offer a perfect balance of flavors, textures, and aromas that will tantalize your taste buds. With our meticulously crafted recipe, you'll effortlessly create a batch of moist, tender, and flavorful muffins that are sure to become a family favorite. Elevate your muffin-making experience with our additional variations, including:

- **Classic Banana Muffins:** A timeless classic that showcases the unadulterated goodness of perfectly ripe bananas, resulting in a moist and subtly sweet muffin that is sure to please everyone.

- **Double Chocolate Chip Banana Muffins:** For chocolate lovers, this variation takes the經典香蕉鬆餅 to new heights with an explosion of rich chocolate flavor. Generous amounts of chocolate chips create a delightful textural contrast that will satisfy your sweet tooth.

- **Zesty Lemon Blueberry Muffins:** Experience a burst of citrusy freshness with these delightful muffins. The vibrant flavor of lemon zest complements the sweet blueberries, creating a harmonious balance of flavors that will brighten your day.

- **Decadent Streusel-Topped Blueberry Muffins:** Elevate your blueberry muffins with a generous helping of crunchy streusel topping. This irresistible combination of oats, butter, and brown sugar adds a delightful textural dimension that will leave you craving more.

Let's cook with our recipes!

EASY MOIST BANANA BLUEBERRY MUFFINS



Easy Moist Banana Blueberry Muffins image

Make and share this Easy Moist Banana Blueberry Muffins recipe from Food.com.

Provided by DebM2348

Categories     Breakfast

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

3 large ripe bananas
3/4 cup sugar
1 egg, slightly beaten
1/3 cup melted butter
1 cup blueberries
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour

Steps:

  • Mash bananas in a large mixing bowl.
  • Add sugar and egg.
  • Add butter and blueberries.
  • Combine dry ingredients and gently stir into banana mixture.
  • Pour into 12 well-greased muffin cups.
  • Bake at 375 degrees for 20 minutes.

INCREDIBLE OAT BRAN MUFFINS, PLAIN, BLUEBERRY OR BANANA



Incredible Oat Bran Muffins, Plain, Blueberry or Banana image

I looked and I can't believe no one has posted this recipe here yet!! This is different from all the other recipes here, is not very dense and is not too sweet, allowing the wonderful bran flavor through. This came off the back of a quaker oat bran hot cereal box. Only 120 calories per muffin!

Provided by Gods_sugarcookie

Categories     Quick Breads

Time 25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8

2 cups oat bran hot cereal, uncooked (I use Quaker)
1/4 cup firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup honey (I haven't tried molasses yet) or 1/4 cup molasses (I haven't tried molasses yet)
2 tablespoons vegetable oil

Steps:

  • *Blueberry or banana variations are at bottom.
  • Pre-heat oven to 425 degrees F. Line 12 medium muffin cups with paper baking cups.
  • Combine dry ingredients. Add milk, egg, honey, and oil; mix just until ingredients are moistened.
  • Fill muffin cups 3/4 full. Bake 14-17 minutes or until golden brown.
  • *NOTE: You can stir in 1/2 cup frozen blueberries or 1 medium ripe mashed banana for a fruity variation.
  • These are also great the next day cold if you seal them in a baggy or stick em in a container to keep em fresh.

BANANA-BLUEBERRY MUFFINS



Banana-Blueberry Muffins image

This one is for the Banana-Blueberry Muffin lovers. Ready in 30 minutes-these perfect-for-anytime muffins will not disappoint. When whipping up a batch of blueberry and banana muffins, don't overstir or overthink these simple muffins. Overstirring can cause little "mountain peaks" to form on your delightfully delicious Banana-Blueberry Muffins. Add these to your next at-home brunch menu for a surefire hit. Nothing beats muffins from scratch!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 12

Number Of Ingredients 9

2/3 cup milk
1/4 cup vegetable oil
1/2 cup mashed very ripe banana (1 medium)
1 egg
2 cups Gold Medal™ all-purpose flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1 cup fresh or frozen (thawed and well drained) blueberries

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cup or line with paper baking cups.
  • Beat milk, oil, banana and egg in large bowl with fork. Stir in remaining ingredients except blueberries just until flour is moistened. Fold in blueberries. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with sugar if desired.
  • Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.

Nutrition Facts : Calories 100, Carbohydrate 32 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 210 mg

NO-SUGAR-ADDED BLUEBERRY AND BANANA WHEAT MUFFINS



No-Sugar-Added Blueberry and Banana Wheat Muffins image

For the health-conscious breakfast eater, this is a great substitute for fattier counterparts. You can use all-purpose flour in place of the wheat flour if desired. Other fruits can be substituted as well!

Provided by Speck

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 1h

Yield 18

Number Of Ingredients 8

1 cup mashed bananas
1 egg
½ cup water
½ cup vegetable oil
2 cups wheat flour
1 teaspoon baking soda
2 ¼ teaspoons baking powder
1 cup fresh or frozen blueberries

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners.
  • Mix together mashed bananas, egg, water, and oil in a large bowl. Mix in flour, baking soda, and baking powder until mostly smooth (you will still see lumps from the banana, but that's okay!). Gently fold the blueberries into the batter.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Remove muffins from tins, and cool on a wire rack.

Nutrition Facts : Calories 124.5 calories, Carbohydrate 14.8 g, Cholesterol 10.3 mg, Fat 6.6 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 119.4 mg, Sugar 2.4 g

BANANA-BLUEBERRY MUFFINS WITH GREEK YOGURT



Banana-Blueberry Muffins with Greek Yogurt image

With blueberries in season, what better way to prepare them than to combine with a banana muffin base? The use of whole wheat flour and replacing much of the sugar in a traditional banana muffin recipe with natural sources like honey, Greek yogurt, and applesauce results in a moist, dense texture. These banana-blueberry muffins make a light, satisfying breakfast or dessert.

Provided by aschwarz16

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 153 calories, Carbohydrate 30.9 g, Cholesterol 1 mg, Fat 3.1 g, Fiber 2.8 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 206.2 mg, Sugar 16.5 g

BANANA-BLUEBERRY MUFFINS



Banana-Blueberry Muffins image

Plenty of people have their own go-to muffin recipe, but this light, moist rendition from Ellen O'Hara of Westwood, Massachusetts is hard to beat. They're made with whole-wheat flour, wheat germ, two ripe bananas, and one cup of frozen blueberries.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Yield Makes 12

Number Of Ingredients 13

1 cup whole-wheat flour (spooned and leveled)
3/4 cup all-purpose flour, (spooned and leveled)
1/4 cup wheat germ
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 large eggs
2 ripe bananas (about 1 pound)
1/3 cup reduced-fat (2 percent) milk
1 teaspoon pure vanilla extract
1 cup frozen blueberries

Steps:

  • Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.
  • In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.
  • With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.
  • Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

Nutrition Facts : Calories 222 g, Fat 9 g, Fiber 2 g, Protein 4 g

BANANA-BLUEBERRY CORNMEAL MUFFINS



Banana-Blueberry Cornmeal Muffins image

You can use frozen blueberries in these hearty cornmeal muffins. They're perfectly moist, thanks to the addition of buttermilk, and lightly sweetened with a touch of brown-rice syrup in the batter and a sprinkling of sanding sugar on top just before baking.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1 dozen

Number Of Ingredients 14

Vegetable-oil cooking spray
1/2 cup yellow cornmeal, preferably stone ground
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plus 2 teaspoons all-purpose flour
1 1/2 cups mashed ripe bananas (from 3 large bananas)
1/2 cup low-fat buttermilk
1 tablespoon brown-rice syrup or honey
1 tablespoon fresh lemon juice
1 large egg
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 1/2 teaspoons sanding sugar or granulated sugar

Steps:

  • Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin with paper liners; coat liners with cooking spray.
  • Whisk together cornmeal, baking powder, baking soda, salt, and 1 cup flour. In a large bowl, stir together bananas, buttermilk, rice syrup or honey, lemon juice, egg, and vanilla. Fold cornmeal mixture into banana mixture just until combined. Toss blueberries with remaining 2 teaspoons flour, and gently fold into batter.
  • Spoon batter into prepared tin, filling to the brims. Sprinkle each muffin with sugar. Bake until a toothpick inserted into center of 1 comes out clean, about 30 minutes. Let cool completely in pan on a wire rack. Muffins can be stored in an airtight container at room temperature up to 3 days.

Nutrition Facts : Calories 186 g, Cholesterol 18 g, Fiber 4 g, Protein 4 g, Sodium 164 g

BISQUICK BLUEBERRY-BANANA MUFFINS



Bisquick Blueberry-Banana Muffins image

Make and share this Bisquick Blueberry-Banana Muffins recipe from Food.com.

Provided by 4-H Mom

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 8

1/2 cup banana, mashed
1/3 cup milk
2 tablespoons vegetable oil
1 egg
2 cups Bisquick baking mix
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 cup frozen blueberries, thawed and drained

Steps:

  • Preheat oven to 400 degrees.
  • Greae bottoms of 12 medium muffin cups.
  • Beat banana, milk, oil and egg slightly in medium bowl. Stir in baking mix, sugar and cinnamon just until moistened, fold in blueberries.
  • Fill muffin cups about 3/4 full.
  • Bake 20 minutes or until golden brown.

HEALTHY BLUEBERRY AND BANANA MUFFINS



Healthy Blueberry and Banana Muffins image

Provided by Marielle Ainsworth

Categories     Bread     Breakfast     Brunch     Bake     Kid-Friendly     Quick & Easy     Blueberry     Banana     Healthy     Bran     Bon Appétit     New Mexico     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher     Small Plates

Yield Makes 12

Number Of Ingredients 11

1 1/2 cups all purpose flour
1/2 cup sugar
1/4 cup oat bran
2 teaspoons baking powder
1/2 teaspoon salt
1 cup mashed ripe bananas (about 3)
1/2 cup unflavored soy milk
1 large egg
2 tablespoons vegetable oil
2 teaspoons fresh lemon juice
1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries, unthawed (6 to 7 ounces)

Steps:

  • Preheat oven to 400°F. Line 12 muffin cups with paper liners. Combine flour, sugar, oat bran, baking powder, and salt in medium bowl; whisk to blend.
  • Place mashed bananas in large bowl. Stir in soy milk, egg, oil, and lemon juice. Mix in dry ingredients, then blueberries. Divide batter among muffin papers. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Turn muffins out onto rack and cool 10 minutes. Serve warm or at room temperature.

3-INGREDIENT FLOURLESS CHOCOLATE & BLUEBERRY BANANA MUFFINS RECIPE BY TASTY



3-Ingredient Flourless Chocolate & Blueberry Banana Muffins Recipe by Tasty image

Here's what you need: bananas, nut butter, cocoa powder, blueberry

Provided by Tiffany Lo

Categories     Breakfast

Time 30m

Yield 12 servings

Number Of Ingredients 4

9 bananas
1 ½ cups nut butter, of choice
½ cup cocoa powder
1 ½ cups blueberry

Steps:

  • Preheat oven to 350°F (180°C).
  • In a bowl, mash the bananas with a fork.
  • Add nut butter and mix until combined.
  • Divide the batter into two bowls.
  • Add cocoa powder to one bowl of batter and mix well.
  • Add the blueberries to the other bowl of batter and mix well.
  • Add the batter to a muffin tin.
  • Bake for 18-20 minutes.
  • Let muffins cool.
  • Enjoy!

Nutrition Facts : Calories 251 calories, Carbohydrate 35 grams, Fat 11 grams, Fiber 6 grams, Protein 6 grams, Sugar 16 grams

BANANA BLUEBERRY (OR CHOCOLATE CHIP) MUFFINS



Banana Blueberry (Or Chocolate Chip) Muffins image

I make these whenever I have bananas that have gone brown. The original recipe calls for blueberries, but I've always used chocolate chips. You can substitute half of the flour with whole wheat flour for healthier, equally tasty, muffins.

Provided by Nicazz

Categories     Breads

Time 30m

Yield 10 muffins, 10 serving(s)

Number Of Ingredients 10

3/4 cup banana, pureed (about 1.5 bananas)
1/2 cup sugar
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup plain yogurt or 1/4 cup vanilla yogurt
1/2 cup blueberries or 1/2 cup chocolate chips

Steps:

  • In a large bowl, beat together bananas, sugar, oil, egg, and vanilla until well mixed.
  • Combine flour, baking powder, and baking soda. Stir into bowl. Stir in yougurt. Fold in blueberries or chocolate chips.
  • Pour batter into muffin cups. Bake for 20 minutes at 375 degrees F, or until muffin tops are firm to touch.

VEGAN BANANA BLUEBERRY MUFFINS



Vegan Banana Blueberry Muffins image

A moist, small batch of breakfast muffins.

Provided by ASTROPHE

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 30m

Yield 6

Number Of Ingredients 9

2 very ripe bananas, mashed
½ cup white sugar
½ teaspoon baking powder
½ teaspoon salt
¾ cup all-purpose flour
½ cup whole wheat pastry flour
1 ½ teaspoons egg replacer (dry)
2 tablespoons water
½ cup blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
  • In a large bowl combine mashed bananas, sugar, baking powder, salt and flours; mix until smooth. In a small bowl or cup combine egg replacer and water; stir into banana mixture. Fold in blueberries.
  • Spoon batter evenly, about 1/4 cup each, into muffin cups.
  • Bake in preheated oven for 20 to 25 minutes, or until golden brown.

Nutrition Facts : Calories 193.7 calories, Carbohydrate 45.9 g, Fat 0.4 g, Fiber 2.5 g, Protein 3.1 g, SaturatedFat 0.1 g, Sodium 225.6 mg, Sugar 22.7 g

EAT CLEAN BLUEBERRY BANANA CRANBERRY MUFFINS



Eat Clean Blueberry Banana Cranberry Muffins image

I originally found these on a forum on the Eat Clean Community Forum but wanted to save the recipe here and also get the nutrition info! They are yummy, easy and very healthy. I use raw sugar/sucanat but that is not an understood ingredient.

Provided by MrsSpike34

Categories     Quick Breads

Time 35m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 11

2 cups whole wheat flour
1/3 cup sugar
1 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
3 mashed bananas
1/2 cup unsweetened applesauce
4 egg whites
1 teaspoon vanilla extract
1 cup frozen blueberries
1/2 cup cranberries

Steps:

  • Preheat oven to 350. Line 12 cup muffin tin with liners or spray with non stick spray.
  • In a large mixing bowl mix flour, cinnamon, baking powder and soda.
  • In medium mixing bowl mix sucanat/sugar, bananas, applesauce and egg whites.
  • Place blueberries and cranberries in dry flour mixture and stir gently to coat fruit.
  • Mix the banana mixture in with the dry flour mixture and stir until just moistened.
  • Spoon batter into muffin cups.
  • Bake 18-22 minutes or until cake tester comes out clean.
  • I have also sprinkled a few crystals of sugar/sucanat on tops and this is attractive and tasty. Frozen or fresh cranberries are fine.
  • Makes 12-18 muffins.

SKINNY BANANA BLUEBERRY MUFFINS



Skinny Banana Blueberry Muffins image

This slightly edited recipe comes to you from the awesome blog http://sallysbakingaddiction.com/ - I made it with ww flour, and it was super delish! Even the parrots went nuts for it! (Then again, they eat pretty much everything...) I did toss the frozen blueberries in a heaping tablespoon of flour, to prevent blue muffins. This is definitely a keeper!

Provided by Katzen

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

2 1/2 cups white whole wheat flour (or mix of whole wheat and all-purpose)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup honey
1/2 cup light brown sugar, loosely packed (or dark brown sugar)
1 cup banana, mashed very ripe (about 2 large very ripe bananas)
1/4 cup nonfat yogurt, vanilla greek (or any yogurt)
1 large egg, beaten
3/4 cup milk (almond milk, soymilk, cow's milk, rice milk)
1 1/4 cups blueberries, fresh or 1 1/4 cups blueberries, frozen

Steps:

  • Preheat oven to 325F degrees. Spray 15 muffin tins with nonstick spray.* Set aside.
  • In a large bowl, gently toss the flour, baking soda, salt, and cinnamon together until combined. Set aside.
  • In a separate bowl, mix the honey and brown sugar together - it will be thick and lumpy. Try to get out as many lumps as you can - a fork works well to break it up. Add the mashed banana, yogurt, and beaten egg. Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Gently fold in the blueberries. Do not overmix the batter, which will lend tough, dry muffins.
  • Divide the batter between 12 muffin tins. Fill all the way to the top. Bake for 20 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.
  • *Note: Do not use cupcake liners; muffins will stick to them.

HEALTHY YUMMY BLUEBERRY BANANA OATMEAL MUFFINS



Healthy Yummy Blueberry Banana Oatmeal Muffins image

I created these because I looked all over for a recipe for blueberry banana muffins that were actually healthy. Many had claimed to be this but if you looked at the nutrients for it, they were horrible.

Provided by Amandarenee31

Categories     Breakfast

Time 35m

Yield 16 muffins, 16 serving(s)

Number Of Ingredients 8

4 medium ripe bananas (or 3 large bananas)
1 1/4 cups rice syrup (or honey, substituted for 1 cup sugar)
1/2 cup pureed carrot (substituted for 1/4 cup veg. oil)
1 teaspoon vanilla extract
1 teaspoon baking soda
1 cup whole wheat flour (substituted for 2 1/2 cups white flour)
1 cup oats
1 cup fresh blueberries (or frozen)

Steps:

  • Preheat oven to 350 degrees F and grease or line a muffin pan.
  • In a medium bowl, mash bananas with rice syrup, pureed carrot, vanilla and mix well.
  • In a small bowl, combine baking soda, flour, and oats. Add to banana mixture and stir by hand until throughly combined. Fold in the blueberries.
  • Pour batter into muffin pan and bake for 25 minutes or until toothpick inserted in middle comes out clean.

ZUCCHINI BLUEBERRY BANANA OATMEAL MUFFINS



ZUCCHINI BLUEBERRY BANANA OATMEAL MUFFINS image

Categories     Nut     Bake     Low Fat     Kid-Friendly     Quick & Easy     Low Cal     Low/No Sugar     Muffin     Healthy     Nutmeg

Yield 18 muffins

Number Of Ingredients 16

1 1/2 cup Spelt flour
1/2 tsp. sea salt
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 cup oats
1/2 cup chopped walnuts
1/4 blueberries
1/4 raisins
1 tsp. cinnamon
1 tsp. nutmeg
Chocolate Chips *optional
1 tsp. vanilla extract
2 mashed bananas
1 cup grated zucchini
1 large egg
1/2 unsweetened applesauce

Steps:

  • Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray. In a large bowl, stir together grated zucchini, mashed banana, and egg. Add vanilla extract. In a smaller bowl, combine Spelt flour and next 9 ingredients. Add dry mixture to wet mixture until just combined. Fill muffin cups to 3/4 of the way full. Top with chocolate chips if desired. Bake for 15 to 20 minutes. Let stand for 5 minutes before removing muffins.

JILLIAN MICHAEL'S BLUEBERRY BANANA MUFFINS



Jillian Michael's Blueberry Banana Muffins image

This muffin recipe is from celebrity fitness guru Jillian Michaels. These are extremely healthy and really do taste good. One thing I love about them is that they are not too sweet. Great for breakfast or a pre-workout snack.

Provided by StephanieNS

Categories     Breakfast

Time 55m

Yield 12 muffins

Number Of Ingredients 11

3/4 cup very ripe mashed banana (about 2)
3/4 cup nonfat plain yogurt
1/2 cup honey
1/3 cup olive oil
2 teaspoons vanilla extract
2 1/2 cups white whole wheat flour
2 teaspoons aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup blueberries (fresh or frozen)
1/2 cup chopped walnuts, toasted (optional)

Steps:

  • Place oven rack in center of oven.
  • Preheat oven to 425 degrees.
  • Lightly spray a 12-cup muffin tin with olive oil or line with paper liners.
  • Place the bananas, yogurt, honey, olive oil and vanilla in a large bowl. Stir together until well mixed.
  • In a separate bowl sift together the flour, baking powder, baking soda and salt. Add the dry ingredients to the banana mixture and stir until just combined.
  • Fold in the blueberries and nuts (if using).
  • Spoon the batter into the prepared muffin tin. Place the tin in the oven and reduce the heat to 400 degrees.
  • Bake for 35 to 40 minutes or until tops spring back when lightly touched.
  • Let cool in the tin for 10 to 15 minutes before transferring to a cooling rack. Serve warm.
  • For longer storage, let cool completely and store in an airtight container for up to three days or in the freezer for up to 2 months.

BLUEBERRY BANANA NUT MUFFINS



Blueberry banana nut muffins image

Make and share this Blueberry banana nut muffins recipe from Food.com.

Provided by Cidra

Categories     Quick Breads

Time 36m

Yield 36 muffins

Number Of Ingredients 15

3 cups all-purpose flour
1 2/3 cups sugar
1 cup quick oats
1 cup whole wheat flour
8 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups milk
2 eggs
6 tablespoons melted butter
2 teaspoons vanilla
2 bananas, mashed
1 (14 ounce) bag frozen blueberries
1 cup walnuts

Steps:

  • Combine dry ingredients in learge mixing bowl.
  • Mash banana in medium bowl, then add wet ingredients and whisk until smooth.
  • Add wet ingredients to dry ingredients, and stir just until combined.
  • Batter should be lumpy.
  • Fold in walnuts and blueberries.
  • Bake for 15-18 minutes or until a toothpick inserted into center of muffin comes out clean in a 350 degree oven.
  • Serve immediately.
  • Note: because of the low fat content of theses muffins, they don't tend to keep well.

Nutrition Facts : Calories 161.7, Fat 5.2, SaturatedFat 1.9, Cholesterol 17.3, Sodium 173.6, Carbohydrate 26.7, Fiber 1.6, Sugar 12.6, Protein 3.2

BANANA - BLUEBERRY CORNMEAL MUFFINS



BANANA - BLUEBERRY CORNMEAL MUFFINS image

Categories     Muffin

Yield 1 dozen

Number Of Ingredients 13

1/2 cup yellow cornmeal, preferably stone ground
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plus 2 teaspoons all-purpose flour
1 1/2 cups mashed ripe bananas
1/2 cup low-fat buttermilk
1 tablespoon honey
1 tablespoon fresh lemon juice
1 large egg
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 1/2 teaspoons sugar

Steps:

  • Preheat oven to 375 degrees. Spray tin with cooking spray or line with paper liners coated with cooking spray. Whisk together cornmeal, baking powder, baking soda, salt, and 1 cup flour. In a large bowl, stir together bananas, buttermilk, honey, lemon juice, egg and vanilla. Fold cornmeal mixture into banana mixture just until combined. Toss blueberries with remaining 2 teaspoons flour, and gently fold into batter. Spoon batter into prepared tin, filling to the brims. Sprinkle each muffin with sugar. Bake until toothpick inserted into center of 1 comes out clean, about 30 minutes. Let cool completely in pan on wire rack. Muffins can be stored in an airtight container at room temperature for up to 3 days.

BANANA BLUEBERRY ALMOND FLOUR MUFFINS (GLUTEN-FREE)



Banana Blueberry Almond Flour Muffins (Gluten-Free) image

Delicious, healthy, quick, and easy gluten-free muffins! You can mix any fruits, vegetables, nuts, or seeds into this recipe by replacing the bananas and blueberries with whatever fruit you want. Enjoy!

Provided by jessafries

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 1h

Yield 4

Number Of Ingredients 9

1 cup almond meal
½ teaspoon ground flax seed
½ teaspoon chia seeds
¼ teaspoon baking soda
2 eggs
1 tablespoon honey
½ teaspoon apple cider vinegar
½ ripe banana
¾ cup fresh blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.
  • Mix almond meal, flax seed, chia seeds, and baking soda together in a small bowl. Whisk eggs, honey, and apple cider vinegar together in a separate bowl. Stir almond meal mixture into egg mixture until batter is just mixed. Mash banana into batter and fold in blueberries. Scoop batter into the prepared muffin cups.
  • Bake in the preheated oven until slightly browned, about 15 minutes. Cool muffins in pan for 30 minutes.

Nutrition Facts : Calories 198.9 calories, Carbohydrate 20.2 g, Cholesterol 93 mg, Fat 8 g, Fiber 1.2 g, Protein 14.8 g, SaturatedFat 1.3 g, Sodium 116.5 mg, Sugar 9 g

Tips:

  • Properly measure ingredients: Accurate measurements ensure consistent results. Use measuring cups and spoons for dry and liquid ingredients, respectively.
  • Use ripe bananas: Overripe bananas add natural sweetness and moisture to the muffins. For optimal flavor, use bananas with brown spots on the skin.
  • Cream butter and sugar thoroughly: This step incorporates air into the mixture and results in a light and fluffy texture. Cream the butter and sugar until the mixture is pale yellow and creamy.
  • Mix dry and wet ingredients separately: This helps prevent overmixing, which can lead to tough muffins. Combine the dry ingredients in one bowl and the wet ingredients in another, then gently mix until just combined.
  • Do not overmix the batter: Overmixing develops the gluten in the flour, resulting in dense muffins. Mix only until the ingredients are combined and no streaks of flour remain.
  • Fill muffin cups properly: Fill each muffin cup about 2/3 full. Overfilling can cause the muffins to rise too much and spill over the cups.
  • Bake muffins at the right temperature: The ideal baking temperature for banana blueberry muffins is 375°F (190°C). This temperature allows the muffins to rise properly and develop a golden brown crust.
  • Check for doneness: Insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done. Overbaking can dry out the muffins.
  • Allow muffins to cool before serving: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. This helps prevent them from breaking apart.

Conclusion:

These banana blueberry muffins are a delicious and versatile treat, perfect for breakfast, snacks, or dessert. With their moist texture, sweet banana flavor, and juicy blueberries, these muffins are sure to be a hit. By following the tips and instructions provided in the recipe, you can create perfectly baked banana blueberry muffins that your friends and family will love. Whether you enjoy them plain or with a topping of your choice, these muffins are a delightful way to satisfy your sweet tooth. So preheat your oven and get ready to make a batch of these delicious banana blueberry muffins today!

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