If you liked my healthy Banana Bran Muffins, you’re going to love these Blueberry Banana Muffins. Like that recipe, this one is made dairy-free by substituting banana for oil or butter, and almond milk for yogurt or cow’s milk. If you don’t have lactose issues I’d skip the almond milk substitution and use non-fat, plain Greek yogurt for a slight protein boost.
These muffins are easy to make, friendly on your waistline, and yummy to boot. Three of my fabulous lady friends tried them out a few weekends ago and can attest that they’re a mighty tasty alternative to the traditional blueberry muffin which can pack a serious caloric punch at an average of 450 calories a pop. Mine will set you back less than 1/3 of that.
- 1 cup whole wheat flour
- ½ cup all-purpose flour
- ½ cup almond meal
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup cane sugar
- ¼ cup agave or honey
- 2 large eggs
- 2 ripe bananas (mashed)
- ¾ cup unsweetened vanilla almond milk
- 1 tsp vanilla extract
- 1 cup frozen wild blueberries
How to Make Them:
- Pre-heat oven to 350°F; spray 12-muffin pan with oil or line with fun paper liners
- In a bowl, mix together dry ingredients (flours and almond meal, baking soda and powder, and salt)
- In a separate, large bowl (or KitchenAid mixer if you have one), vigorously whisk together sugar and eggs. Add in your mashed banana, almond milk, and vanilla extract)
- Slowly add dry ingredients to wet ingredients, mixing as you go
- Once combined, gently fold blueberries into batter until just combined
- Fill each of the muffin pockets 2/3 full; bake for 25-30 minutes until a toothpick comes out clean
Try them out for yourself and let me know what you think!