These muffins are sweet and tart, banana-y and blueberry-y. You would’ve never guessed that from the title, huh?
The ingredients are whole (besides the 1/4 cup of white sugar… if you’re extra hardcore you could even substitute raw sugar), which basically makes these muffins healthy.
We call this breakfast. Because if you have dessert before 9am it’s called breakfast, not dessert.
Start with coconut oil, baking soda, baking powder, 2 tins of blueberries, 2 eggs, 2 embarrassingly overripe bananas, whole wheat pastry flour, white sugar, brown sugar, and pure vanilla extract. The base of this recipe is the embarrassingly overripe bananas. This recipe is delicious because of it. So don’t even think about using unripe or even just-a-little ripe bananas. You must use bananas that are so overripe you feel like you should throw them out.
In a large mixing bowl, mash bananas with a fork until only a little lumpy, add eggs, and mix to combine.
Add vanilla and coconut oil…
(when I first bought coconut oil in SG I thought something was wrong with it because it was liquid at room temperature, whereas in the US it is solid in room temperature. It took me a while to realize that there is no such thing as room temperature in Singapore – the spectrum ranges from weak-sauna to strong-sauna).
…and sugar and mix to combine. I added 1/4 cup of white sugar and 1/2 cup of loosely packed brown sugar when I was making these but I found the result to be a bit too sweet for me, so I amended the recipe below to 1/3 cup brown sugar. These muffins end up having only 8g of added sugar each, which in my book counts as healthy. I’ll bet the strawberry yogurt you eat every morning as a ‘healthy breakfast’ has more added sugar than these.
Add your dry ingredients: whole wheat pastry flour, baking soda, and baking powder.
If you don’t have whole wheat pastry flour or ivory whole wheat flour you should go to Mustafa or Phoon Huat and buy some right now. I’m obsessed with Bob’s Red Mill products. They’re consistently high quality, organic, and all-natural, and the company is owned by its employees. Now that is something I can get behind.
Please ignore the fact that I’m terrible at measuring flour using measuring cups. I usually use a scale but I was feeling lazy when I was making this. Don’t be like me.
Add 1 tin of blueberries and gently mix with a spatula. The batter will be lumpy but that’s ok. Don’t over do it.
Now, before you move on to the next step you must listen to me. You MUST line your muffin tins with paper liners. This is not optional, non-negotiable. I made the fatal mistake of not lining my muffin tins because I was too lazy and they were a massive pain in the rear end to dig out. Usually I joke but in this case I’m dead serious: don’t be like me.
Once you’ve lined your muffin tins with liners (and only once you’ve done that), scoop in approximately 1/3 cup of batter into each tin. I ended up filling 11 tins, but you of course could evenly divide the batter between all 12 tins. I’m all about giving you guys options.
Divide the remaining tin of blueberries between the batter and press the blueberries in with your finger. Since I was using abnormally giant blueberries, that ended up being about 3-4 blueberries per muffin. Top with a sprinkle of raw sugar.
Bake in a 350F oven for 20-22 minutes, until an inserted toothpick comes out clean. Allow to cool completely on a cooling rack. Store in an airtight container in the fridge for up to 5 days.
Bee-YOO-tiful. Breakfast everyday.
Printable recipe below.
Banana Blueberry Muffins
Prep time: 10 minutes
Cook time: 20 minutes
Makes 11 muffins
2 very ripe bananas
1/4 cup white sugar
1/3 cup brown sugar, loosely packed
1/4 cup coconut oil
1 tsp pure vanilla extract
1 1/2 cup whole wheat pastry flour
1 tsp baking powder
1 tsp baking soda
2 125g tins blueberries
- Preheat oven to 175C/350F.
- In a large mixing bowl, mash bananas with a fork. Add eggs, sugars, oil, vanilla extract and whisk well to combine.
- Add flour, baking powder, and baking soda. Using a large spoon or spatula, gently fold the flour into the wet ingredients. Do not over-mix, it’s ok for the batter to be lumpy.
- Gently fold in 1 tin of blueberries.
- Line 11 muffin tins with paper liners and spray with cooking spray. Add 1/4 cup of batter to each muffin tin. Add the remaining berries to the muffins, pressing each in with a finger.
- Bake for 20-22 minutes until tops are golden-brown and an inserted toothpick comes out clean
- Cool completely on a cooling rack before storing.