Healthy blueberry muffins? Oh, yes. They exist and they are so gosh darn easy to make!
So, I’ve been being a mean mama lately. Ever since the New Year hit, I’ve been making my kids *gasp* eat fruit with their breakfast.
I know. How dare I try to keep them, you know, alive and well? It’s so terrible of me and they’re sure to let me know that every single morning when they’re insisting that they’re only hungry enough for five pounds of Nutella on a single slice of white toasted bread.
Clearly, this new rule of mine was needed. We’ve gotten in the habit of cold cereal or toast with nothing else. I mean, those things are fine in moderation, but maybe toss in a little fruit or something to add some extra nutrition, right? I mean, maybe? Because a bowl of strawberries won’t actually kill you. Swearsies.
Anyway, my kids actually love fruit and they’re only balking at this because it’s now a rule.
To help keep them happy, I’ve been getting a little more creative in the mornings and turning away from toast and cereal and upping the game with muffins. Sounds like I’m still feeding them unhealthy junk, yeah?
Nope. These are healthy blueberry muffins, my friends. They’re packed with protein from almond butter, they’re loaded with oats for fiber and whatever else oats are good for, they have blueberries which we’ve all been told are a superfood, and they have bananas to keep them super moist and actually kind of fudgy. There is no butter, no gluten (assuming you use gluten free oats), and no white sugar. The only sweetener is a little honey or maple syrup – your choice!
Did I mention that you make these in a blender? Yeah. One dirty dish and you’re done. Love that!
I have no problem whipping these up on busy mornings, because you literally just toss everything in the blender, blitz it for 30 seconds, and then scoop into a muffin tin and bake. Serve them with some fruit salad or a smoothie or a piece of white bread slathered with 5 pounds of Nutella. I’m not here to judge.
Oh, and since I’m being all healthy in the New Year, I teamed up with a bunch of other fab bloggers and we got together to create this stunning e-book that I know you’re going to love. It’s full of healthy snacks that are done, start to finish, in just 5 minutes. I’ve been using this book on the daily myself and I think you will too! There are over 40 recipes in there! Eek! CLICK HERE FOR THE INSTANT DOWNLOAD! (Psst. I’m working on a smoothie book next!)
Blueberry Almond Banana Muffins
Ingredients
- 1 medium ripe banana
- 1 large egg
- 1/2 cup creamy almond butter not the natural kind - the processed, no-stir kind
- 1/4 cup rolled oats
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla
- 1/2 teaspoon baking soda
- 1/2 cup blueberries fresh or frozen
Instructions
- Add the banana, egg, almond butter, oats, maple syrup, vanilla extract, and baking soda to your blender.
- Blend until smooth, creamy, and well combined.
- Gently fold the blueberries into the batter.
- Using a medium cookie scoop, scoop the batter into a greased mini muffin tin.
- Bake at 350 degrees for 10-12 minutes.
Corina says
I’ve made this recipe I’m not even sure how many times over the years. I absolutely love it and it was one of the first foods my son absolutely LOVED when he was around a year old. Thank you so much!
Karly says
Oh, I love to hear that! Thank you!
Roland Maiers says
One of the most important features that you should consider while looking for a good portable blender is to find out whether the blender has a variable speed feature or not. This feature enables you to choose the speed that you want to blend without getting your blender in a hurry.
Niki Arnold says
Can’t wait to make these! What is the serving size? I see it makes 12
Karly says
The nutrition info is based on 1 mini muffin.
Daisy says
I’m allergic to nuts so I was wondering if there is any alternative to the almond butter that isn’t another nut butter please? Would normal butter work? Thank you!
Karly says
You could try sunbutter, if that’s an option for you. Otherwise, I’m not sure what else would work. I’ve only tested this as is.
Lee Hartmann says
Great recipe and super easy. Not too sweet, not too dense, not too “mushy” just perfect. Didn’t have enough maple syrup so did half syrup and half honey. Doubled the recipe and came out to a dozen full sized muffins. Increased baking time to about 20-22 minutes. Thanks for a yummy, healthy recipe!
Eva says
Hello Karly, I was looking forward to make the recipe even with the missing instructions and after reading the other comments to find answers. But as I am no amateur baker I thought it was worth giving a shot anyway. But unfortunately, the batter was indeed (as another comment states) runny, and after checking at 10 and 12 minutes, the muffins were finally ready at 15. Even though, the batter was still a bit raw and not as tight as it looks on your pictures. I have an oven thermometer so no problem there, I think the matter is that your recipe really lacks some detailed instructions.
Hope the next recipe turns out okay!
Karly says
Hi Eva! I hadn’t realized there were any missing instructions, but just went to look and it seems like the word “Add” is missing from the first sentence. Otherwise, there are no missing steps. You just put everything in a blender, blend, scoop into mini muffin tins, and bake. Did you use a mini muffin tin or a standard sized tin? I’m wondering if that accounts for the time difference in baking? Sorry this one didn’t work out for you either way.
Eva says
Hi Karly, Thank you for your answer.
Yes I was talking about the ‘add’ but also there is no instructions to preheat the oven. For me it’s obviously not a problem but for a novice baker, it’s would certainly be.
I used the muffin tin you advised, however an actual picture or recommendation of pan would be most welcomed, to be at least sure everyone use the same kind of ‘mini’ pan as this can differ depending of your region/country.
I think the big part of the problem is measuring in cups and not giving a gram amount for the banana: these two things can dramatically change a recipe. Even if I used cups to be faithful to the recipe (but never do otherwise) the result wasn’t at all like yours. That’s why I think there are missing instructions or not enough explanations but if this is the way you want to write it, feel free to do so, I just hope this is a constructive comment. Happy Baking!
Emily says
Can I use flour in place of rolled oats? I have everything else on hand and would love to make this!
Karly says
I’ve only tried this recipe with oats, so I’m not sure how it will work.
Marsha says
I just came across this and had most of the ingredients on hand.. made a few additions: added some chia seeds, coconut flakes and used peanut butter. DELICIOUS AND MOIST!! health conscious hubby immediately had 2! A true keeper!! Thank you!