Wednesday, January 2, 2013

Healthy Banana Blueberry Muffins

The girls and I spent New Year's Day in the charming town of Los Olivos, CA. Our close friends rented a house in the country for a few days to get away for the holiday. It was the perfect relaxing day outdoors. Before we left on our adventure, we made a batch of super easy, healthier, muffins. 


All 12 muffins were gobbled up right when we arrived. The kids absolutely loved these. My friend Victoria brought out a darling teapot and the kids drank pretend tea with their muffins until the muffin basket only contained crumbs. Aren't these pint sized party goers too cute for words?

Normally I would use frozen blueberries this time of year, but we found some great organic berries this week. Nuts would be a delicious addition to these muffins - just stir in 1/2 cup of your favorite (walnuts, pecans, macadamias would all be fantastic) before the berries. These will work fine with gluten free flour if desired. 

If you're ever in Central or Southern California, I highly recommend a weekend in Los Olivos. Santa Ynez Vacation Rentals has some gorgeous wine country rental homes. Until then... have some muffins with your next tea party. 



Healthy Banana Blueberry Muffins
printer friendly recipe

Prep time: 10 minutes
Cook time: 15 minutes

Yield: 12 muffins
Calories per serving: 206
Fat per serving: 7

Ingredients
  • 1/3 cup soft coconut oil (slightly melted)
  • 1/2 cup light brown sugar, lightly packed (I recommend using raw sugar or coconut sugar)
  • 1/4 cup agave syrup
  • 3 ripe bananas, mashed with a fork
  • 2 eggs, beaten
  • 1/2 cup unbleached all-purpose flour (or GF flour)
  • 1/2 cup whole wheat flour (or GF flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups blueberries (fresh or frozen)
  • 1 tablespoon turbinado sugar (optional)
Cooking Directions
Preheat oven to 350 degrees F.

In a large bowl, whisk together the coconut oil, sugar, agave or coconut nectar, mashed bananas, and eggs.
In a medium bowl, whisk together flours, baking soda and salt.

Stir dry ingredients into wet ingredients using a rubber spatula or wooden spoon. Gently fold in the blueberries.

Spoon batter into prepared muffin tin and sprinkle tops with turbinado sugar. Bake for 15 minutes until a toothpick comes out clean.
I Heart Nap Time

39 comments:

  1. Thanks for sharing...I shall be making these soon!!

    Come visit my blog anytime.

    http://www.mommieagain.com

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  2. I love this area of California - so beautiful. I'd like to eat one of those muffins with my morning coffee.

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  3. My husband and I stumbled on Los Olivos a few years ago when we were driving home from an anniversary trip to Paso Robles...it's now officially my favorite California town! Love your photos, the light is so pretty, and your muffins look perfect.

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  4. These sound like a total delight! Great recipe!

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  5. Have I mentioned that I love the new look?!

    I've never been to Los Olivos, but I love the smaller CA towns! San Luis Obispo is still my favorite though - I'm a sucker for college towns ;)

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  6. Looks like a wonderful way to spend NYD! I love blueberry muffins and these look delish!

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  7. Who needs real tea when you have muffins? Blue berry muffins are my fave, I'm thinking that the bananas make for a really moist product.

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  8. Your muffins look amazing and Los Olivos looks beautiful! I love Central California! The furthest I have gone is Pismo Beach. Simply beautiful!

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  9. Ohhh, I love that you used coconut oil for the fat!!!!!! These sound wonderful!

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  10. These are the prettiest muffins, I love the banana-blueberry combo. What a perfect New Year's day!

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  11. Beautiful pictures! I am out of blueberries but have lots of cranberries so I might sub in those.

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    Replies
    1. I think that would be even better! I love the tartness of fresh cranberries, if that's what you're using!

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  12. Anonymous4:04 PM

    What can be used in place of the Agave Syrup?

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    Replies
    1. honey, sugar, maple syrup. equal amounts. Agave is just lower glycemic :)

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  13. Lovely muffins! Banana and blueberry combo is so good, healthy too!

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  14. Oh, those look so good! I should look for coconut oil...I've never tried that. I love that first photo, it has such vibrancy.

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  15. I love reading your blog through all the beautiful pictures you put up. I was salivating over the muffins. Hubby and I always visit family up Northern CA, I think this year we might be going to explore the rest of the beautiful state.

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  16. your muffins are gorgeous - cannot wait until fresh berries are in season

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  17. Yummy muffins and amazing pictures as always! Love it!

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  18. The muffins looks really delicious. I wanna try this for my kids, though I guess I'll be using strawberries instead. It's hard to find blueberries here in our place.

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    Replies
    1. Hi Sarah, frozen blueberries, fresh cranberries, raspberries, or strawberries would all be fine :)

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  19. These will make a great treat for a healthier new year:) Happy New Year, Marina!

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  20. Anonymous12:22 PM

    These look wonderful! If using a GF flour, do we need to add Xanthan gum or any other ingredients to make them bake properly? Thanks.

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    Replies
    1. Thanks! Great question.

      I use a GF flour that's meant to be used cup for cup the same as all purpose. It is made of rice flour and Xanthan gum so nothing else is needed. If making your own GF flour you will need to add Xanthan gum, etc.

      http://www.kingarthurflour.com/shop/items/gluten-free-multi-purpose-flour?utm_source=frooglecom&utm_medium=cse&utm_campaign=shopping&gclid=CNPFjIvQz7QCFSOnPAodZCgAaw

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  21. These look like they're bursting with health and deliciousness! I'm not surprised they were a hit - I love that you use coconut oil.
    Happy New Year!
    Mary x

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  22. Marina, these look so good and I can't wait to make them! My son has been eating blueberry muffins every morning pre-made from the grocery store, so I'm happy to have this recipe to bake from scratch. I'm going to post these on my fitness blog tomorrow with links to your site. I hope lots of people visit and fall in love like I am!

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  23. Jealous of where you went :) I believe California gets more beautiful every mile you travel north.

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  24. I can't wait to try these out! They sound delicious =)

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  25. Looks delicious! Can't wait to try them and blog about them! I have blueberries waiting in the fridge!
    Also amazing pictures!

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  26. These look amaaazzzing!! Your recipes are seriously killing me with goodness. Excited to try them!

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  27. I made these this morning, but added raspberries (frozen) and a TB of chia seeds. This recipe was delicious!! Thanks Marina!

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  28. Best muffins my family have ever tasted!!!

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  29. Anonymous4:50 PM

    Made these for dinner. So moist and yummy! They are going to be a favorite.

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  30. Hi Marina -

    I just made these and was wondering if you meant baking powder instead of baking soda? The taste is great but I feel like the middle was underdone while the muffins browned (boarderline burnt) around the edges...? The batter did seem a little too wet. Perhaps I will add more flour next time? Or could it be that my coconut oil was melted completely?

    Thanks for the help.

    Erin

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    Replies
    1. Hi Erin,

      Sorry about that!

      Nope, I always use baking soda for banana breads and muffins.

      Usually if the outside is getting overdone and the inside is not, it's because the oven is too hot. Is it possible your oven thermostat is off? They often are.

      Yes, completely melted coconut oil will make a more liquidy batter and that could have contributed to the problem as well.

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    2. I just shared them at my Mommy's Group picnic potluck and they were a total hit. The middle firmed up as they cooled and all was well.

      I'll definitely make this again soon and not melt the coconut oil completely next time. :)

      Thanks for the reply!

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  31. Anonymous2:07 PM

    Hi Marina,

    Have the muffins in the oven now :)
    I used 1 cup of whole wheat flour (no white flour). Hope they turn out well. Fingers crossed!

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    Replies
    1. Sounds great! I hope they turned out well. xo

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