Healthy Banana Blueberry muffins which need just five ingredients and have the most amazing texture! These muffins have no butter, oil, grain flour or sugar but you’d never be able to tell from the final product! Chock full of bananas with spurts of blueberries, these healthy muffins are naturally gluten free, paleo, vegan and refined sugar free!
I’m in Los Angeles but based on the fruits and vegetables on special here, you’d think I was back in Melbourne….or so I thought.
The other day, I was perusing the supermarket looking for some fruit to bake with. I was gearing myself up for resorting to bananas or apples because (I thought!) besides these two (and a handful of citrus fruits), everything else would be too expensive or only available flash frozen.
I was shocked to see that there was an abundance of berries on the display table being sold at $1.00 a punnet! Not just blueberries though; there were also raspberries and some ugly purple berry trying to fool others that they were blackberries but I swear they weren’t- They were some mutated berry. I bought three punnets of blueberries, and sent my mum a message with a picture of it to make her jealous.
She could live off blueberries and in Australia, even when on special, they cost an arm and a leg.
I returned home and got excited to bake with them! Before I got into some baking, I obviously had the sample these beauties. I whipped out the blender to make a smoothie, only to realise that there was obviously a catch was to why they were $1.
Upon touching just one of the berries, they literally morphed into one- They were that soft and flimsy- It was as though these blueberries were the equivalent of an obnoxiously overripe banana. Knowing that the thought of smoothie was now out the window, I had to resort to picking out the handful of berries left. Of the three punnets, I saved close to 1/2 cup in total.
You do the maths.
Speaking of obnoxiously overripe bananas, I had three sitting on my counter which meant a baking spree was imminent- Or well, one baked good. I had to remember I had 2 bananas to work with and under a 1/2 cup of blueberries (and 1 1/2 cups of blue mush). It’s been some time since muffins made an appearance on TBMW so there’s no time like the present. Obnoxious overripe bananas + failed blueberries are a marriage waiting to happen so of course they became today’s recipe- Healthy 5 ingredient Banana Blueberry muffins!
These healthy banana blueberry muffins need just one bowl and five minutes to make, none of them being butter, oil, grain flour or sugar- The beauty of overripe fruit! Unlike traditional bakery style muffins, these are ridiculously moist and gooey on the insides, yet tender on the outside- Thanks to the proportion of fruit to extras! For those of you without access to (dud) fresh blueberries, they would work perfectly fine with slightly thawed frozen blueberries- They had a very similar consistency! These muffins are also suitable for most dietary lifestyles out there, as they are gluten free, vegan, dairy free, paleo and refined sugar free!
HACK! I call these the muffins which act like chilli. What does that mean? Well, it means that the longer it sits (in a fridge), the better it tastes. Day 1 was delicious. Day 2 was even better. Day 3? I forgave the grocery store for their poor state fruit and imposter blackberries.
Make these healthy 5 ingredient banana blueberry muffins and if you see cheap blueberries- 1. Take note of their quality and 2. Send a snap to my mum.
- 3 large overripe bananas (2 cups total)
- 1/3 cup coconut flour, sifted
- 1/3 cup smooth nut butter of choice (I used cashew)
- 1/3 cup pure maple syrup (can sub for honey, agave or even brown rice syrup)
- 1/4-1/2 cup blueberries
- Preheat the oven to 350 degrees. Line a 12 count muffin tin with greased muffin cups and set aside.
- In a large mixing bowl or high speed blender, combine all the ingredients except for the blueberries and mix/blend until fully combined. Fold in the blueberries.
- Divide batter amongst the muffin cups until mostly full (they won't really rise so don't worry about overflow). Bake for 20-25 minutes, until tender on the outside.
- Remove from oven and allow to cool in muffin tray completely. Remove from muffin tins and enjoy or even better, refrigerate for at least an hour.
- Muffins are best tasting from the refrigerator. The longer they sit, the better they taste. Muffins are freezer friendly too.
Do eat fresh product out of season?
How much are berries in your neck of the woods?
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