Banana Blueberry Muffins

These Banana Blueberry Muffins are naturally sweetened and full offiber, helping balance blood sugar and support gut health. They’reanti-inflammatory, easy to make, and the perfect treat.

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Course: Appetizer, Breakfast, Brunch, Dessert, Dinner, Drink, Lunch, Side Dish, Smoothie, Snack

Cuisine: American, Anti-Inflammatory, Clean Eating, Gluten-Free Friendly, Mediterranean, Plant-Based, Whole Food

Diet: , , , , , , ,

Keyword: anti-inflammatory recipes for women over 50, clean eating breakfast, easy anti-inflammatory meals, gut health recipes, healthy recipes over 50, hormone balancing foods, meal prep for women, quick healthy dinner, real food recipes, reduce inflammation naturally

Calories:

Author: Lora Ryan - Cleanslate Path

Ingredients

1 cup whole wheat flour
½ cup wheat bran
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
2 ripe bananas mashed
⅓ cup honey or maple syrup
1 large egg
1 tsp vanilla extract
⅓ cup plain Greek yogurt
¼ cup melted coconut oil
1 cup fresh or frozen blueberries

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with cooking spray.
In a large bowl, combine the whole wheat flour, wheat bran, baking soda, baking powder, salt, and ground cinnamon. Mix well.
In another bowl, mash the ripe bananas. Add the honey or maple syrup, egg, vanilla extract, Greek yogurt, and melted coconut oil. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
Gently fold in the fresh or frozen blueberries into the batter.
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring

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