These blueberry banana muffins are soft and moist. The added blueberries make it taste even good. A perfect grab-and-go breakfast for any day.
These Blueberry Banana muffins are quite regular at home, especially when fresh blueberries are in season. There are times I deliberately keep the bananas on the kitchen counter and let them overripe so that I can make these.
Moist, fluffy, and light, these Banana Muffins taste amazing. And those tiny toasted coconut bite on top is one of my favorite parts.
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 12 salt
- 3 large bananas
- ½ cup Light brown sugar tightly Packed
- 1 egg
- 1 teaspoon vanilla
- ⅓ cup melted butter
- 1 cup Blueberry
- ⅓ cup Shredded Coconut
Instructions
- Preheat oven to 350 degree.
- Coat muffin pans with non-stick spray, or use paper liners.
- Sift together the flour, baking powder, baking soda, and salt, set aside.
- Combine bananas, sugar, egg, vanilla, and melted butter in a large bowl.
- Fold in flour mixture, blueberries, and mix until dry ingredients are just combined. Do not over-mix.
- Fill the muffin cups till the ¾th mark.
- Bake in preheated oven for 15-20 minutes.
- These stay well up to 3 days if stored in an airtight container.
Nutrition
Serving: 1g | Calories: 193kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 459mg | Potassium: 207mg | Fiber: 2g | Sugar: 15g | Vitamin A: 206IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg
Tried this recipe?Mention @theflavoursofkitchen or tag #theflavoursofkitchen
Erik says
How much baking soda? All it says is 1/2.
subhasmita says
1/2 teaspoon.