Banana Blueberry Muffins
Yield: 16 Muffins
Banana Blueberry Muffins
I was told that nursing brings on a whole new level of cravings and I have to say that this has proven to be true for me as I could not stop thinking about blueberry muffins after a 2am feeding.
These are very easy to make and can be made with our without the brewers yeast, making them lactation friendly!
Prep Time
10 minutes
Cook Time
16 minutes
Total Time
26 minutes
Ingredients
- 3 ripe bananas, mashed
- 1 1/2 cup all purpose flour
- 1 1/2 cup fresh or frozen blueberries
- 2 eggs
- 1/3 cup maple syrup
- 1/2 cup plain Greek yogurt
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 Tbs brewers yeast powder (optional and only to make them lactation friendly!)
Instructions
- Preheat oven to 375F and spray a muffin tin or use liners.
- Mash bananas in a large bowl, add in eggs, maple syrup, yogurt, and vanilla to the bananas. Mix well.
- Add in baking soda, baking powder, and salt. Mix ingredients. Next, mix in the flour.
- Fold in blueberries – you do not need to defrost if using frozen blueberries. I like to coat my blueberries in flour to help them not sink to the bottom!
- Fill muffin tin 3/4 with batter.
- Bake 16-18 minutes or until a toothpick comes out clean.
*** want to make them sweeter?! Mix together 2 tsp soft butter, 1/4 cup flour and 1/4 brown sugar and place on top before baking to make struesel!
Notes
these are freezer friendly! Just place in a ziploc freezer bag and take out and heat for 30-45 seconds!
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