My husband loves blueberry muffins, so that encouraged me to make some. I've been trying to bake less, so we eat less baked goods. The problem with most baked goods is that it's high in fat, sugar and simple carbs. I wanted to have my cake (or muffin in this case) and eat it too. That meant looking for a recipe that was fairly healthy that could be easily adapted to what I hand on hand. After much research I came across this recipe on SBA's blog. I'm sure you've seen me mention her before. She's amazing! I adore her blog. The only thing I didn't like in this recipe was the brown sugar, so I swapped it for coconut sugar and I used raw bush honey because I like the flavour. Other than that, the recipe was pretty healthy already!
Makes 12-15 standard muffins
2 and 1/2 cup (315g) whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup (85g) honey
1/2 cup (100g) coconut sugar
1 cup mashed very ripe banana (about 2 large very ripe bananas)
1/4 cup (60g) greek yogurt
1 large egg, beaten
3/4 cup (180ml) almond milk
1 and 1/4 cup (215g) fresh or frozen blueberries (do not thaw)
Preheat oven to 180°C.
Grease your muffin tin. Don't use liners, the muffins will stick to them!
In a large bowl combine your flour, baking soda, salt, and cinnamon. Set aside.
In another bowl, whisk the honey, sugar, mashed banana, yogurt, and beaten egg. Try to get out any sugar lumps if you have them.
Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still be quite thick.
Lastly, fold in the blueberries. Try to not overmix the batter.
Spoon batter into your muffin cups. Fill each muffin cup to the brim. Bake muffins for 17-18 minutes OR until very lightly browned on the edges.