The supermarket is bursting with berries at the moment – so I thought I’d make these blueberry banana muffins. These breakfast muffins are packed with fruit. They’re soft and chewy and loaded with fresh, plump blueberries and ripe bananas. The muffins are not overly sweet – they let the true fruit flavors shine though.
They’re vegan, super easy to make and use only one bowl. I made them on Sunday, refrigerating them overnight and they were perfect the next day – soft, chewy, sweet and tart all at the same time.
This recipe makes 12 small muffins. You can line the muffin pan with muffin liners or just spray the pan with cooking spray. I used muffin liners since I was planning on bringing them to work with me. The liners make them a little easier to handle.
I’ll probably be making something else with blueberries this week since I bought way too many blueberries. I think maybe a blueberry pie is in order.
A couple of notes:
Fill the muffin pan/liners up about 2/3 of the way with the blueberry banana muffin batter.
Before using, make sure to pick through your blueberries in case there are any little stems hiding.
If you want a sweeter muffin then sprinkle a little sugar on top of each muffin before baking.Print
Blueberry Banana Muffins
A quick and easy blueberry banana muffin.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 12 Muffins
- 1 large ripe banana
- 3/4 cup white sugar
- 1/4 cup unsweetened applesauce
- 1/4 cup canola oil – I used a canola olive oil blend
- 1 tsp vanilla
- 1 cup of blueberries
- 1 cup unbleached all-purpose flour
- 1/2 teaspoon cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven to 350 degrees.
- In a large mixing bowl mash up the banana.
- Add sugar, applesauce, canola oil and vanilla. Stir to combine with banana.
- Sift flour, cinnamon, baking soda and salt, using a fine meshed sieve, into bowl with banana mixture.
- Stir all wet and dry mixture together to combine.
- Add blueberries and stir to combine.
- Put muffin liners in muffin pan. Fill each muffin liner up about 2/3 of the way.
- Bake for 25 minutes. Remove from oven and check if they are ready by sticking a toothpick into one of the muffins – it should come out clean. If the toothpick is wet with batter – cook for another 5 minutes.
- When done, remove from oven and let cool in the pan for 10 minutes.
- Remove from the pan and let cool on a wire rack for about 30 minutes.