Blueberry Banana Muffins are a delicious combination of blueberry muffins and banana muffins. These clean eating, vegan muffins are perfect for lunchboxes or early morning snacks. They are moist with just the right amount of sweetness. Bananas and maple syrup are used to sweeten the muffins.
Clean Eating Blueberry Banana Muffins
Sometimes the best recipes are the ones you make when you run out of ingredients!
My cousin brought her sweet little toddler to a blueberry farm a few weeks ago, so we were the lucky recipients of some fresh blueberries! Yum. My first thought was blueberry muffins, but I had run out of honey.
I knew I could substitute maple syrup, but it changes the flavor and is not as sweet as honey. I looked over at a few overripe bananas and the idea for blueberry banana muffins was born!
I’d be lying if I said I wasn’t surprised that the kids liked these mini muffins so much. They are usually picky with new muffins, but once they tried one mini muffin, I had to stop them from eating the whole pan!
I am very picky when it comes to blueberry muffins. If the blueberry to muffin ratio is too high, I can only taste the blueberries.
Adding blueberries to banana muffins
This healthy muffin recipe had the perfect ratio of muffin to blueberries! I made one batch where I first put the blueberries in the blender for a few seconds. It was delicious too but the blueberry flavor wasn’t as strong. So I recommend mixing them in whole.
Blueberry Banana Muffins
Blueberry Banana Muffins are a delicious combination of blueberry muffins and banana muffins. These clean eating, vegan muffins are perfect for lunchboxes or early morning snacks.
- 1 Cup Whole Wheat Flour
- 1/2 Cup Garbanzo Bean Flour
- 1 Cup Blueberries
- 1 Banana Ripe
- 1/3 Cup Olive Oil
- 1 Flax Egg (1 Tbsp ground flax + 3 Tbsp Water
- 2 tsp Baking Powder
- 3/4 Cup Almond Milk
- 1/3 Cup Maple Syrup
- 1/2 tsp Salt
Preheat oven to 400 Degrees
Mix 1 Tbsp Ground Flax and 3 Tbsp Water. Set aside
In a medium bowl, mash 1 banana. Then add the almond milk, olive oil, flax egg and maple syrup.
In a separate medium bowl, mix together the Whole Wheat Flour, Garbanzo Bean Flour, Salt and Baking Powder.
Add the dry ingredients to the wet ingredients and mix just until blended. Do not overmix or the muffins will be tough and dry.
Gently stir in the blueberries
Fill muffin tin with batter and bake for 15 minutes or until cooked through. This recipe will make 12 regular muffins or 24 mini muffins
This recipe will make 12 regular muffins or 24 mini muffins