Moist, simple, and delicious Whole Wheat Banana Blueberry Muffins made with only 6-ingredients. Do you have some bananas that get black spots on the skin?
These Whole wheat Banana Blueberry Muffins are the best recipe to use ripe bananas. It’s the ultimate kids’ lunch box snack for real food mums.
No refined sugar, coconut oil, and high fiber whole wheat flour. All kids need to feel energized and enjoy some healthy sweet baking.
Banana Blueberry Muffins for kids
I am 31-week pregnant now. It’s funny how time flies when you already have a kid in the house. Emma is growing. She is an amazing social and active 3 1/2-year-old little girl. She is a foodie like me.
I taught her to bake from the very beginning. I remember our first kitchen time when she was 11 months old. She was sitting on the benchtop playing with the flour, making a big mess.
She was so determined to help me from a young age. She still is, and now we have great kitchen time together. We talk, we laugh. We kiss, we hug, and more than that, we are a team, and I love it.
She is full of suggestions for every recipe – not always the best food combination – but she makes me proud. I know that she will be a conscious eater when she grows up, always picking up the best for her health.
That’s all that counts to me. She knows that we don’t buy food, but we prepare food from ingredients. Such a precious skill in this world. So this banana blueberry muffin recipe is her creation.
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We often make mini banana muffins, and I shared with you our simple 5-ingredients recipe here.
This weekend we prepared a batch of those muffins when Emma said, “mum, maybe we should add berries and vanilla in my banana muffins. It will be delicious! “. Well, she said this in French.
We don’t talk English together. Mother talks are always in our mother language.
But anyway, she meant that. So we added 1/2 cup of frozen blueberries and some vanilla extract to our original recipe. We baked some muffins in muffin paper cups and others directly in the tray.
I like muffin paper cups to fill Emma’s lunchbox. It keeps the muffin moist for longer, but I reckon this is not great if you intend to freeze them.
Look at the inside of these muffins. She was right! Blueberries really make these banana muffins even more delicious!
So this is it. An almost new recipe that I wanted to share simply because I had a great time with my daughter making it on Saturday.
I did not take pictures of us baking this time – the one above is from a few months ago. I just don’t feel at my best right now with the pregnancy.
Even if I only put on 6 kg during the first 7 months of pregnancy, I feel very tired. Maybe next time I will take some great family pictures with Emma, myself, and the baby baking all together?
Enjoy this simple and delicious banana blueberry muffin recipe.
Healthy Banana Blueberry Muffins
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- Preheat oven to 180°C.
- Grease a 24-holes mini muffin tray with coconut oil. Set aside.
- In a large mixing bowl or the bowl of your food processor with the S blade attachment, add all the ingredients in this order whole wheat flour, extra virgin coconut oil, eggs, mashed bananas, baking soda, maple syrup, and vanilla (if desired).
- Blend until combine and smooth. It is ok if you still have bites of bananas it is actually better as it adds lots of moisture to these muffins.
- If you are using a food processor it will not take more than 1 minute to prepare the batter.
- If you used a food processor transfer the batter into a mixing bowl and combine in the frozen blueberries.
- Spoon the batter into the muffin tray and bake for 10-15 minutes max or until a chopstick inserted into the center of the muffins comes out clean.
- Flip over the tray onto a cooling rack and cool at room temperature before eating.
- You can freeze these whole-wheat banana muffins in ziplock bags and defrost them for 3-4 hours before eating.
- Can be cooked in muffin cups as well. Don't grease the tray in this case.
- Store in the pantry for up to 5 days in an airtight container.
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