Blueberry banana coconut flax muffins –If you’re looking for a delicious and easy recipe to brighten up your morning, look no further! These Easy Banana Blueberry Muffins are packed with flavor and make for a delightful start to your day. Not only are they soft and moist, but the combination of ripe bananas and fresh blueberries will leave you craving more. Let’s dive into the recipe!
Easy Banana Blueberry Muffins
These muffins are a perfect way to use up overripe bananas and enjoy the sweetness of blueberries. They are great for breakfast or as a snack throughout the day.
Ingredients:
- 3 ripe bananas, mashed
- 1/2 cup sugar
- 1/3 cup melted butter
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 cup all-purpose flour
- 1 cup fresh blueberries (or frozen if out of season)
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, combine the mashed bananas, sugar, and melted butter. Mix well until smooth.
- Add the beaten egg and vanilla extract to the banana mixture and stir until fully combined.
- In a separate bowl, whisk together the baking soda, salt, and flour.
- Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Make sure not to overmix!
- Fold in the blueberries carefully to avoid crushing them.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and allow to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.
Enjoy your homemade banana blueberry muffins warm or at room temperature! They store well in an airtight container for a few days, but I promise they won’t last long. Perfect for breakfast or a delightful afternoon snack!