Banana Blueberry Muffins

Written by Olivia Grist

Do you ever wake up just ready to bake? I swear, I was dreaming about pumpkin loaves and banana bread all night. I basically jumped from my bed to the kitchen to start creating my masterpiece.

I opted for blueberry muffins, since hubby isn’t as excited about pumpkin everything as I am. Clearly, something is wrong with him. Who doesn’t spend the fall months bathing in pumpkin?

I vowed to follow my meal plan 100% since I went a little crazy with the rum punch on vacation last week, so I knew these muffins had to be good for me, but taste like they… aren’t.

Luckily we just stocked up on our groceries since we basically had 3 year old ketchup when we got home, so I had plenty to work with. Below, you’ll find yummy blueberry muffins from scratch, but just as easy as a box!


You’ll need:

  • 3/4 cup whole wheat flour (if you need a gluten free recipe, you can use almond flour or oat flour instead, but consistency may be different, add more/less water as you go)
  • 1 egg (or 1/4 cup unsweetened apple sauce to make it vegan)
  • 1/4 tsp + 1/8 tsp baking soda
  • a pinch of sea salt
  • 3/4 banana, mashed
  • 1 T raw honey
  • 1/2 T coconut oil, melted
  • 1  tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 2 T water
  • 1/4 cup blueberries

Preheat oven to 350 degrees. Melt coconut oil in the microwave for 30 seconds. Combine all wet ingredients in a bowl, except for the water. Combine all dry ingredients in a separate bowl, except for the blueberries.

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Mix each bowl well, then add the wet ingredients to the dry ingredients, and mix until fully combined. Add the water, 1 tablespoon at a time, depending on how dry your mixture is. You want it to mix like batter without any clumps of flour at all. Once batter is the consistency you’d like, fold in blueberries.

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Line a muffin tin with liners and fill each 3/4 way full with batter.

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Bake for 10-12 minutes for mini muffins, closer to 15 minutes for full size muffins. Watch carefully as these tend to harden quickly. You can test them by poking a toothpick in the center. The muffins are done when the toothpick comes out clean.

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Don’t you just love eating pastries that you can source each and every ingredient? I mean, don’t get me wrong, I love any pastry really – I don’t discriminate. But knowing that the fruit on this plate makes up a huge portion of those muffins makes my heart happy. Real fruit!

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Clearly I had too much fun taking pictures of these little guys. When I turned around, 7 of them were gone. SEVEN! I wish I could blame the dogs. Here’s the last image I snagged before I went on a rant about portion control – I’ll save that for another post.

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The best thing about these little guys, if you choose to make minis, is that they make 18 muffins from that batch of batter, and each muffin is only 35 calories! If you do standard size muffins, you should get 9 for 70 calories each.

They are also 21 Day Fix approved – 1 standard size or 2 mini muffins gives you
-1/4 purple
-1/4 yellow (or 1 blue if you use almond flour instead)
-1 tsp

I love a good Sunday morning cuddle, coffee, and guilt free cookie (It’s a muffin, but for the sake of going out sounding cutesy here, I needed another C word!)

Happy Weekend!

 

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