Banana Blueberry Muffins

These homemade banana blueberry muffins are soft, moist, and packed with sweet bananas and juicy blueberries in every bite. Made with applesauce and coconut oil, they're a little lighter than traditional muffins while still having a tender crumb and plenty of flavor.

We all know I love to use over-ripe bananas for banana breads and banana zucchini breads but they also work so great in muffin recipes.

These muffins are a bit smaller than my other big bakery style muffins making them the perfect size for lunchboxes or snacks on the go!

You'll notice these muffins are made without eggs and without dairy. These were something I created when my daughter had an egg allergy! So if you have someone who has an egg or dairy allergy, these might be for them.

Important allergy disclaimer: Always make sure there is no cross contamination with any of your allergens or other ingredients.

Why you'll love these muffins

• Naturally moist because we are using bananas and applesauce
• Great for meal preps, lunch boxes or on the go snacks
• Loaded with fresh berries
• Easy to make

Ingredient tips

• Overripe bananas are the key to optimal flavor. Bananas that are dark and spotty will give plenty of sweetness.
• Fresh blueberries are my preference but frozen can be used in a pinch or if blueberries are out of season. If using frozen, add them frozen or only slightly defrosted.
• Applesauce is a great choice because it adds moisture and reduces the amount of oil needed.
• Coconut Oil lends a subtle flavor. If your coconut oil is solid melt it before adding to the mix.

Recipe tips

• Only mix until flour is combined. Overmixing will result in a dry muffin.
• Gently fold in the blueberries so they keep their shape and don't bleed too much into the batter.
• When testing for doneness, the toothpick should come out with a few moist crumbs, not completely dry and not wet batter.

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Coconut Oil Blue Banana Muffins

foodyschmoody

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Ingredients

  

• 2 C flour
• 1 C light brown sugar
• 1 T baking powder
• 1 ½ teaspoon baking soda
• ½ teaspoon salt
• 2 bananas mashed (best over ripe)
• 3 T coconut oil
• ½ C apple sauce
• 2 teaspoon vanilla extract you can use 1 if you like but I LOVE vanilla extract
• 1 C fresh blueberries

Instructions

 

• Preheat oven to 350.
• Prepare muffin tin (12 count) with cooking spray, oil, butter or liners.
• In large bowl combine dry ingredients, mix well.  A fork works best here to break down the brown sugar.
• In another bowl combine bananas, coconut oil, apple sauce and vanilla.
• Add dry ingredients to wet and stir until blended.
• Fold in blueberries.
• Bake 15-20 minutes until toothpick comes out clean when poked in the center.  Mine go 18 minutes for perfection.

Tried this recipe?Let us know how it was!