Eggless Healthy Blueberry Banana Muffins Recipe

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 3 ripe bananas, mashed
• 1/4 cup honey or pure maple syrup
• 1/3 cup unsweetened applesauce or melted coconut oil
• 1/4 cup milk (dairy or any plant-based alternative)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat Oven and Prepare Muffin Tin:

• Preheat your oven to 350°F (175°C).
• Line a muffin tin with paper liners or grease the cups lightly with oil.

2. Mix Dry Ingredients:

• In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, salt, and cinnamon.

3. Combine Wet Ingredients:

• In another bowl, mix the mashed bananas with honey (or maple syrup), applesauce (or melted coconut oil), milk, and vanilla extract until well combined.

4. Combine Wet and Dry Ingredients:

• Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

5. Add Blueberries:

• Gently fold the blueberries into the batter.

6. Fill Muffin Cups and Bake:

• Divide the batter evenly among the muffin cups, filling each about 3/4 full.
• Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

7. Cool and Serve:

• Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips:

• Bananas: Make sure to use overripe bananas for the best sweetness and texture.
• Blueberries: If using frozen blueberries, do not thaw them before adding to the batter to prevent discoloring the batter.
• Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

These Blueberry Banana Muffins are not only delicious but also packed with fiber and antioxidants, making them a healthy option for all ages. Enjoy them warm with a spread of almond butter for an extra treat!