Low in sugar, high in fiber and packed with protein, these blueberry banana muffins are the perfect on-the-go breakfast or snack. Kids and adults alike will love these muffins!
If I decided to serve muffins for every meal from here on out, I doubt I’d ever hear a complaint from my kids. They love them more than almost anything!
But honestly, most of the muffins you’ll find at stores and coffee shops are actually just cake. They often contain even more sugar and more oil than real cake, and the portion sizes are usually so enormous that you can end up downing a 600-calorie treat in just a few bites.
Thus, making healthier muffins at home is definitely worth the trouble. Homemade muffins are actually really easy, and you have complete control over what goes in them.
Recently I’ve been experimenting with how little sugar I can put in my muffins and still get a Thumbs Up response from my kiddos. This Whole Grain Blueberry Banana Muffin recipe is our latest success. Not only are these muffins low in sugar, they’re also packed with super nutritious ingredients like hemp seeds, Greek yogurt, and oats. Yet unlike many “healthy” muffin recipes, they’re still moist, light and fluffy.
Next time you need a nutrient-packed, crowd-pleasing breakfast or snack, give these muffins a go!
- 3 very ripe large bananas
- ¼ cup brown sugar
- 1 tsp vanilla
- 1 egg
- 1 Tbsp oil
- ½ cup whole milk Greek yogurt (I used Stonyfield vanilla whole milk Greek)
- 1 cup white whole wheat flour (or whole wheat pastry flour)
- ¼ cup flaxseed meal
- ¼ cup hemp seeds
- ¼ cup Scottish oats or oat flour (I used Bob's Red Mill Scottish oats)
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup frozen blueberries, tossed in 1 tsp flour
- Preheat oven to 375.
- Line a muffin pan with paper muffin cups and spray each lightly with cooking spray.
- Place bananas in a large mixing bowl and mash with a fork.
- Stir in vanilla, brown sugar, egg, oil and Greek yogurt.
- In a separate bowl, combine flour, flaxseed, hemp seeds, baking powder, baking soda, salt and spices.
- Gently stir the dry ingredients into the wet with a spatula, half at a time, until mixture is just combined. Let sit 5 minutes.
- Using an ice cream scoop or measuring cup, scoop about ⅓ cup batter into each muffin cup.
- Bake muffins at 375 for 16-18 minutes or until slightly firm to the touch. Careful not to overbake, as this will make muffins tough on the bottom.
- Remove from the oven and let cool in the pan 5 minutes, then remove muffins to a cooling rack.
- Extra muffins can be stored at room temperature for 1 day then in an airtight container in the fridge for 3 additional days.