Baby Blueberry Banana Yogurt Muffins
Whisked with banana, yogurt, and wild blueberries, these mini muffins are baked for a soft, fruity snack.
Ingredients
- 1/2 cup mashed very ripe banana 1 medium
- 1 large egg
- 2 tbsp melted unrefined coconut oil or butter
- 1/4 cup plain Greek yogurt
- 1/2 tsp vanilla
- 3/4 cup white whole wheat flour (or all purpose), divided
- 1/2 tsp aluminum free baking powder
- 1/4 tsp baking soda
- pinch salt optional
- 1/2 cup frozen wild blueberries, thawed and drained
Instructions
Preheat oven and prep pan:
Preheat oven to 350°F (175°C). Prepare a mini muffin pan by lining with paper liners or using a silicone pan; lightly grease with oil to avoid sticking.Mash banana and measure:
Thoroughly mash the banana until smooth, then measure 1/2 cup.Coat blueberries with flour:
Combine the blueberries with 1 tbsp of the flour, tossing to coat; this keeps them from sinking during baking.Whisk wet ingredients:
In a large bowl, whisk together the mashed banana, egg, melted coconut oil, yogurt, and vanilla until uniform.Mix dry ingredients:
Add the remaining flour, baking powder, baking soda, and salt (if using), stirring just until no dry streaks remain.Fold in blueberries:
Carefully fold the floured blueberries into the batter.Fill muffin cups:
Drop the batter by 1 tablespoonfuls into the prepared muffin cups.Bake until done:
Bake for 11-15 minutes, testing with a toothpick inserted in the center—it should come out clean.Cool in pan:
Allow the muffins to rest in the pan for at least 5-10 minutes before turning out onto a rack.