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Recipes > Healthy Blueberry Banana Muffin > ?srsltid=AfmBOopFNgR HtblviKQ19Nef6Zf4o44wVrFml Cjoc_flC5XHtlGfMp

Healthy Blueberry Banana Muffin

Start your morning right with these moist and fluffy Banana Blueberry Muffins! Naturally sweetened with honey or maple syrup, and bursting with juicy berries in every bite. Easy to make, perfect for breakfast or snack time — and they stay fresh all week long!

Prep

15mins

Bake

20-25mins

Total

40mins

Yield

12 muffins

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Ingredients

  • Bob’s Red Mill Whole Wheat Flour 102694 250g
  • RedMan Baking Soda 62713 1tsp
  • RedMan Baking Powder 62712 1tsp
  • RedMan Ground Cinnamon 56275 1/2tsp
  • Deltasal Sea Salt 58415 1/4tsp
  • Mashed Banana, 2 large ripe — 230g
  • RedMan Dark Brown Sugar 11810 100g
  • RedMan Honey 56144 85g
  • International Collection Avocado Oil 102817 56g
  • RedMan Egg, large 12088 1pc
  • RedMan Pure Vanilla Extract 67825 1tsp
  • RedMan UHT Milk 103602 160ml
  • Ravifruit Frozen Blueberries 50460 180g

Featured Products

WHOLE WHEAT FLOUR 5LB (#102694)

WHOLE WHEAT FLOUR 5LB (#102694)

$10.20

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

$2.25

BAKING POWDER 100G (#62712)

BAKING POWDER 100G (#62712)

$2.25

CINNAMON POWDER 90G (#56275)

CINNAMON POWDER 90G (#56275)

$5.65

Instructions

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  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
  2. In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt together. Set aside.
  3. In a medium bowl, mash the bananas with a fork. Once mashed, whisk in the brown sugar, honey/maple syrup, coconut oil, egg, vanilla, and milk until combined.
  4. Pour the wet ingredients into the dry ingredients and whisk until everything is just combined. Fold in the blueberries. Expect a semi-thick batter. Spoon the batter evenly into the muffin cups, filling them all the way to the top.
  5. Bake for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–23 minutes, give or take. (For mini or jumbo muffins, see Notes for baking instructions.)
  6. Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling.
  7. Muffins stay fresh covered at room temperature for a few days, or in the refrigerator for up to 1 week.

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DARK BROWN SUGAR 1KG (#11810)

6.80

PURE HONEY 475G (#56144)

5.65

CINNAMON POWDER 90G (#56275)

5.65

FINE SEA SALT 1KG (#58415)

3.35

BAKING POWDER 100G (#62712)

2.25

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

2.25

VANILLA EXTRACT 33ML (#67825)

6.95

WHOLE WHEAT FLOUR 5LB (#102694)

10.20

VIRGIN AVOCADO OIL 250ML (#102817)

15.15

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