Preheat oven to 350 degrees. Grease or line a standard muffin tin; set aside.
Recipe
Dessert
Banana Blueberry Muffins
Primary Media
Author
Hy-Vee Dietitians
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Description
This healthier take on your banana muffins not only includes anti-inflammatory blueberries, but also honey, unsweetened applesauce, and whole-wheat flour.
Servings and Ingredients
Ingredients
Serves 15
| Quantity | Ingredient | Add |
|---|---|---|
| 3 medium ripe bananas, mashed | ||
| ¼ c. Hy-Vee honey | ||
| ⅓ c. Hy-Vee unsweetened applesauce | ||
| ⅓ c. Gustare Vita olive oil, or Hy-Vee canola oil | ||
| 1 Hy-Vee large egg | ||
| 1 ½ tsp. Hy-Vee vanilla extract | ||
| 2 c. plus 1 tbsp. Hy-Vee whole-wheat flour, divided | ||
| 1 tsp. Hy-Vee baking soda | ||
| 1 tsp. Hy-Vee ground cinnamon | ||
| ½ tsp. Hy-Vee salt | ||
| 1 ¾ c. fresh blueberries, or frozen blueberries, thawed |
Things To Grab
- Standard muffin tin
- Hy-Vee nonstick cooking spray or muffin liners
- Large bowl
- Spatula
- Small bowl
- Wooden toothpick
- Wire cooling rack
Directions
In a large bowl, add mashed bananas, honey, applesauce, coconut oil, egg, and vanilla extract. Mix until well combined.
Add in 2 cups whole-wheat flour, baking soda, cinnamon, and salt. Using a spatula, mix until wet and dry ingredients are completely combined.
In a small bowl, combine blueberries, and remaining 1 tablespoon whole-wheat flour; toss to coat. Gently fold blueberries into batter.
Spoon batter into prepared muffin tin, filling each cup about 3/4-full. Bake 15 to 17 minutes or until toothpick inserted into center comes out clean. Cool completely on a wire cooling rack.
Recipe Source:
Hy-Vee Dietitians