I love these for an afternoon snack or with my scrambled eggs with veggies for breakfast. They freeze well, which is good, because I can’t eat that many muffins in 3-4 days before they go bad! The original recipe, which you can find {here} from shelikesfood.com says it makes 12, but I’ve always gotten 14 out of the batter. I’ve also adjusted some of the ingredients for my own version, but if you don’t want the little extra sugar from the honey or want to make them vegan, check out her recipe. Mine is below and my picky husband likes them too, so if you have kids, they’ll probably enjoy them! 😂
Ingredients
- 4 medium bananas, mashed (you can get away with 3 if they’re XL)
- 6 oz fresh or frozen blueberries
- 1 egg
- 1/2 c melted coconut oil
- 1 1/2 t vanilla extract
- 1 c milk of your choice (dairy or non-dairy works)
- 1/3 c honey
- 2 c white whole wheat flour
- 1 t baking soda
- 1 1/2 t cinnamon
- 1/2 t nutmeg
- 1/8 t salt
Directions
- Preheat oven to 325. Mash bananas in a large bowl with a fork. Add egg, oil, milk, vanilla, and honey, then whisk together.
- Add dry ingredients and mix until batter is formed.
- Fold in blueberries with a spatula until distributed through the batter.
- Scoop into a greased muffin tin or you can use cupcake liners. Fill them just below the top of the muffin cup.
- Bake for 25-30 minutes and let cool for a few minutes before you put them on a cooling rack. You can always use the toothpick trick and stick in in the middle of one of the muffins. If it comes out clean you’re good to go!
You can store them in an airtight container for 3-4 days. After that, I would pop them in the freezer so they’ll keep longer.
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