• HealthyNidhi

Banana Blueberry Muffin

Updated: Oct 8, 2019

The 3 simple secrets for soft and moist classic Blueberry Muffins are:


1) Use coconut oil

2) Don’t over mix the batter and

3) Don’t bake for longer than 20 minutes.


Get your ingredients out and you’ll be baking these muffins in half an hour.


Getting the muffins moist can be really tricky especially with low oil or fat content.


As compared to cupcakes, muffins become dense and heavy even after stuffing them with all the goodness which is why, a foolproof recipe like this works wonders. This recipe is much like the banana chocolate muffin where there is no creaming/beating of egg whites or anything elaborate.


Natural ways for retaining moisture and sweetness:


  • The 2 big brown bananas added to the batter are a perfect answer to the sweetness and the moisture content besides increasing the nutritional intake like fiber, Vitamin B & C, potassium and antioxidants. And everyone likes the taste of bananas, right??

  • Almond flour creates a crunchy flavour, and adds the healthy fats and proteins.

  • Lastly, Yogurt for the creamy dreamy moisture content.



In my experience as a cake artist, I have seen this Blueberry muffin recipe work well with

  • Kids as an afternoon snack (In case of a nut allergy, remove the almond flour and add equal amount of oats flour) or sharing with your kids' friends on a play date.

  • Office goers who want to host coffee mornings for their colleagues. These are so popular, in demand and super healthy.

  • For the busy mums...grab and go breakfast on the school run!



Keeping the recipe super simple and healthy (it really can't get any healthier!!)


Five dry ingredients - Oats flour, almond flour, baking powder, baking soda and a pinch of sea salt.

Five wet ingredients- Eggs, yogurt, sugar, coconut oil(see notes) and bananas and berries of course in the batter.




Baking is all about learning and improving. Here are the exact measurements, so no eyeballing at all. Everything should be perfectly measured to get a similar result.

  • Browner the banana, the sweeter it is.

  • Almond flour can be replaced with flours like oats, hazelnut, coconut or vice versa.

  • Coconut oil which is high in saturated fats is a key ingredient for moisture. I promise you wont figure out the smell if using the virgin coconut oil.

  • Eggs should be at room temperature.

  • Baking powder should be gluten-free to make 100% GF option.

  • Yogurt should be full fat.

  • Brown sugar or coconut sugar can be used.

  • Blueberries should be frozen as the sudden change in temperature causes it to burst which brings the typical blueberry muffin look.




While baking always remember:

  • Not to open the oven door to check as a drop of temperature causes the middle of the muffins to sink and makes it hard.

  • Baking muffins should not take more than 20 minutes and here I am only suggesting 15 minutes.

  • This recipe is for 12 muffins. Double the quantity if you need to.



A lot of testing has gone in to get you The BEST-EVER Blueberry Muffin recipe which is

  • healthy and nutritious

  • simple

  • from regular kitchen ingredients

  • and So Delicious!!



These taste best when straight out of the oven but work well in case you reheat in the microwave the next day (maybe just 2 minutes) as well. As I don't freeze much food I am not sure how it will turn out when frozen, but if any of you does freeze this recipe, do let me know if this works well for you or not.

So who is baking with me ??


Banana Blueberry Muffin


Makes 12 pieces

Preparation time: 15 minutes

Baking time: 15 -17 minutes

Cuisine: International Breakfast /dessert

Author: HealthyNidhi


Ingredients:


Dry:


1 cup oats flour

1 cup almond flour

1½ teaspoon baking powder

½ teaspoon sea salt

½ teaspoon baking soda


Wet:


2 brown bananas

2 eggs

⅓ cup thick yogurt

3 tablespoon coconut oil

3 - 4 tablespoon brown sugar

1 teaspoon vanilla extract

½ cup Frozen Blueberries + some more



Method:

  1. Preheat the oven to 175 degree Celsius or 350 degree Fahrenheit.

  2. Line a 12 cup muffin tray.

  3. Mix all the dry ingredients. Keep aside

  4. Mash bananas and mix all the wet ingredients.

  5. Mix dry ingredients into wet.

  6. Mix lightly and with the help of an ice cream scoop pour the batter in the 12 cup muffin tray.

  7. Top with more blueberries.

  8. Bake for 15 minutes checking for doneness after 13 minutes.

  9. Don't over bake.

  10. Cool and serve.



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