With the way my work is at the moment having healthy snacks on hand is key and these banana blueberry muffins are perfect. They’re super tasty but also healthy enough for a quick breakfast or mid-morning snack. Yum!
This recipe is slightly amended from one I found here
Ingredients List
- 1/2 cup coconut oil
- 1/4 cup rice malt syrup or honey
- 2 eggs
- 1/2 cup greek yoghurt
- 2-3 medium, ripe bananas
- 1tsp vanilla essence
- 1tsp cinnamon
- 1/4 tsp nutmeg
- 1tsp baking soda
- 1tsp baking powder
- Pinch of salt
- 1 1/2 cups wholemeal flour
- 1 cup oats
- 1/2 cup coconut
- 2 cups blueberries
Steps
- Preheat oven to 190C
- Combine the coconut oil and sweetener then cream on high
- Add the eggs and greek yoghurt and beat until until combined
- Mash the bananas with a fork and add to the bowl, along with the vanilla essence, spices, baking powder, baking soda and salt and mix to combine
- Add the flour, oats and coconut and fold to combine
- Add the blueberries and gently stir through
- Spoon into muffin pans and bake for 20-25 minutes, until a skewer comes out clean
- Cool for a few minutes in the pan then cool completely on a wire rack
I love that all the sweetness in these banana blueberry muffins comes from well, the fruit! Make sure that the bananas are nice and ripe so they are extra sweet, but also easy to mash and combine with the other ingredients. Fresh blueberries will hold their shape better, but frozen are fine too. I used a combination of both this time!
The oats in these make them that little bit more filling, making them perfect for a grab-and-go breakfast option when you’re in a huge hurry. They’re also excellent warmed up and served with some butter or honey – whatever takes your fancy!
Who is keen for some banana blueberry muffins?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!