Banana Blueberry Coconut Crumb Muffins
Servings: 12 muffins
Calories: 154kcal
Sweet and tangy banana blueberry coconut crumb muffins that are healthy and delicious in every bite!
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Ingredients
- 1 1/2 cups whole wheat flour gluten-free or all-purpose flour options
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 tablespoons desiccated coconut
- 2 very ripe bananas, mashed
- 2 eggs
- 1/2 cup sweetener of choice maple syrup/coconut sugar/brown sugar
- 1/3 cup coconut oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Coconut crumb
- 3 tablespoons coconut sugar or light brown sugar
- 2 tablespoons flour
- 1/2 teaspoon cinnamon
- 1 tablespoon coconut oil or butter
Instructions
- Pre-heat your oven at 375 degrees F. Line a 12-muffin tray with liners.
- In a bowl, mash the bananas, and mix with the sweetener (maple or sugar), coconut oil, eggs, vanilla extract. Set aside.
- In a large bowl, whisk the flour, baking powder and baking soda, salt, and desiccated coconut. Then pour the wet ingredients into the dry and gently mix until combined. Don't overmix, otherwise you'll get dense muffins. Fold in gently the blueberries. If you're using frozen blueberries, you can thaw them for a few minutes and drain excess moisture as they tend to discolor the batter. Be extra gentle when folding them into the batter. Scoop batter into the muffin tins by using an ice cream scoop or tablespoon (2-3 tablespoons).
- In a small bowl, mix all the crumb ingredients and use a fork to fluff the butter or oil into the mix until you get a crumbly mixture. You can add more flour if it's too wet. Then sprinkle generously on top of each of the muffin batter.
- Bake the muffins for 15-18 minutes. Check around 15 minutes and insert a toothpick at the center. If it comes out a little sticky but not wet, you can turn off the oven after a minute or two. Take the muffin tray out of the oven and leave it on the counter to cool for another 5-7 minutes. Store in airtight containers and store in the fridge for up to 5 days, or the freezer for up to a month.
Notes
Gluten-free flour or regular all-purpose flour can be used instead of whole wheat flour.
Nutrition
Sodium: 189mg | Calcium: 27mg | Vitamin C: 2mg | Vitamin A: 14IU | Sugar: 7g | Fiber: 2g | Potassium: 132mg | Calories: 154kcal | Saturated Fat: 6g | Fat: 7g | Protein: 2g | Carbohydrates: 22g | Iron: 1mg
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