Servings: 12 muffins 1x
Scale
Ingredients
- 3 medium ripe bananas, mashed (1 heaping cup)
- 2 large eggs
- ¼ cup lightly packed brown sugar (may sub coconut sugar)
- ¼ cup avocado oil or olive oil
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour (use gluten-free flour, if needed)
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 375°F. Line a muffin tin with paper liners and spray each liner with cooking spray to prevent sticking, or use a silicone muffin pan.
- In a bowl, combine the mashed banana, eggs, brown sugar, oil, and vanilla. Mix until combined.
- To the bowl, add the flour, baking soda, and salt. Mix until just combined
- Fold in the blueberries.
- Fill each muffin well half to ⅔ full with batter.
- Bake until a toothpick inserted in the center comes out clean, 13-16 minutes or until a toothpick inserted in the center comes out clean. Time will vary depending on the kind of pan used.
- Allow to cool for 5-10 minutes, then remove muffins from pan to a wire rack to cool completely.
- Store in an airtight container on the counter for up to 5 days. Alternatively, store in an airtight container in the refrigerator for up to 10 days or freezer for up to 3 months.
Notes
For gluten-free muffins: Use a 1:1 gluten-free baking flour in place of the all-purpose flour.
For egg-free muffins: Replace the eggs with flax eggs. Mix 2 tablespoons of ground flaxseed with 5 tablespoons of water. Let the mixture sit for about 5-10 minutes to thicken. Then, add the flax mixture to the batter along with the other wet ingredients, and follow the recipe as written.
Nutrition Information
- Serving Size: 1 muffin
- Calories: 148
- Fat: 5 g
- (Sat Fat: 1 g)
- Sodium: 197 mg
- Carbohydrate: 23 g
- (Fiber: 2 g
- Sugar: 9 g)
- Protein: 3 g
- Cholesterol: 24 mg