These Blueberry Banana Muffins are a great snack or to-go breakfast. The subtle banana flavor and the bursts of blueberry goodness make these delicious and craveable.
For whatever reason, I always forget how perfect muffins are to snack on. Too often I’m wandering around the grocery store, glassy eyed, looking for healthy snacks. Why torture myself when I know I can make homemade muffins. Primarily, this allows me to choose the best ingredients for myself – organic berries, unbleached and unbromated flour, and pasture-raised eggs. You know, the good stuff! An added bonus is that I can control the sugar and salt content.
Give This Recipe A Try:
- 1½ cups of all-purpose flour
- ⅔ cup of white granulated sugar
- 2 teaspoons of baking powder
- ½ teaspoon of salt
- ¾ cup of quick-cooking rolled oats
- ½ cup of vegetable oil
- 2 eggs
- 1½ cups of mashed ripe bananas
- ¾ cup fresh or frozen blueberries
- Start by mixing the first four ingredients together until well combined.
- Then, add the oats, oil, eggs and bananas and mix well.
- Evenly fold the blueberries into the mixture.
- Turn batter into lightly greased large muffin pan (makes about 12 large muffins).
- Bake for 30-35 minutes at 350° F.
Blueberry Banana Muffins How-To Video:
When blueberries are in season, this recipe really highlights their juicy deliciousness! But, it works equally well with frozen berries so you can make it year round!
I have to admit I never used to be a fan of blueberries. However, a few years ago I followed the “5-a-Day the Color Way” recommendations for fruit and vegetable servings for a work challenge. If you successfully followed the plan for 30 days you got a discount on health insurance premiums. I found it tough finding blues and purples. Blueberries were an easy and convenient way to check my blue box and I grew to love them.
Servings: 12
Calories Per Serving: 245