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Cassandra Carillo

Blueberry Banana Bread Muffins

These blueberry banana bread muffins are the perfect quick snack and super easy to take on the go! These will be your new favorite addition to your day.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 Muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 1½ cups Flour All purpose
  • ½ cup Brown sugar
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • ½ tsp Salt
  • ¼ cup Non-dairy milk
  • 1 tsp Vanilla extract
  • 1 large egg
  • 2 large Bananas Mashed
  • ⅓ cup Butter
  • 1 cup Blueberries

Method
 

  1. Preheat oven to 350°F and grease a muffin tin or line with liners.
  2. Mash bananas in a large bowl
  3. Add in egg, vanilla, sugar, and softened butter. Beat with an electric mixer until creamed/combined.
  4. Add in dry ingredients and continue to mix.
  5. Slowly, add in milk little at a time. You may not need the full amount or you might need a little extra so it isn't too thick.
  6. Coat the blueberries (washed and dried, or defrosted) in 1-2 Tbsp of flour to keep from sinking
  7. Use a rubber spatula to fold the blueberries into the batter.
  8. Spoon out batter into muffin tin, approximately 2/3 full.
  9. Bake 20-25 minutes, or until golden brown on top.

Notes

Sub all-purpose flour for a gluten free brand to match your dietary needs.
Sub blueberries for chocolate chips or leave plain for regular banana bread muffins.
Cook in a loaf tin for banana bread instead of muffins.
Approximate Macros per muffin: 2P/6F/27C
*I am not a registered dietician. These macros are approximate and will vary depending on amounts used, substitutions, and brands.