Healthy Blueberry Banana Muffins

These are soft and moist blueberry banana muffins made with a few healthier ingredients like whole wheat flour, mashed bananas, coconut oil instead of butter, and a little honey. See Notes for freezing instructions and how to make mini muffins.

Ingredients

• 2 cups (250g) all-purpose flour or whole wheat flour, or a mix of both (spooned & leveled)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup (230g) mashed banana (about 3 medium or 2 large ripe bananas)
• 1/2 cup (100g) packed light or dark brown sugar (or coconut sugar)
• 1/4 cup (85g) honey or pure maple syrup
• 1/4 cup (56g) coconut oil, melted (or vegetable oil/avocado oil)
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 2/3 cup (160ml) milk (dairy or nondairy), at room temperature
• 1 and 1/4 cups (175g) fresh or frozen blueberries (do not thaw)
• optional: 1 Tablespoon coarse sugar for sprinkling on top

Instructions

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. (If you need a recommendation, this muffin pan and this muffin pan have both held up well with very regular use.) Set aside.
2. In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt together. Set aside.
3. In a medium bowl, mash the bananas with a fork. Once mashed, whisk in the brown sugar, honey/maple syrup, coconut oil, egg, vanilla, and milk until combined.
4. Pour the wet ingredients into the dry ingredients and whisk until everything is just combined. Fold in the blueberries. Expect a semi-thick batter. Spoon the batter evenly into the muffin cups, filling them all the way to the top.
5. Bake for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–23 minutes, give or take. (For mini or jumbo muffins, see Notes for baking instructions.)
6. Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling.
7. Muffins stay fresh covered at room temperature for a few days, or in the refrigerator for up to 1 week