Deliciously healthy blueberry muffins

Fitness & Food

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These little puppies may not win any beauty contests but their taste will blow you away!  Especially after you see how healthy they are.   Whole wheat, with healthy fats and no refined sugars, all without tasting like dirt!  In fact, they taste like the exact opposite of dirt:  Heaven.

My kids are generally indifferent about muffins: they’ll eat them if they’re starving but certainly don’t crave them.  My first batch of 12 of these babies were gone before lunchtime.  I may or may not have eaten 4.  Hot, with butter.

Deliciously Healthy Blueberry Muffins

1/4 c coconut oil (or butter)
1/4 c buttermilk OR plain yogurt (I prefer a full-fat Greek variety)
2/3 c pure maple syrup
2 eggs
1 3/4 c whole wheat flour
1/4 c oats, quick or regular
1 tsp baking soda
1/2 tsp salt
2 ripe bananas, mashed
1/3 cup milk, non-dairy milk or buttermilk
1 tsp vanilla extract
1 c frozen blueberries

Preheat oven to 375 degrees and grease muffin tin with coconut oil.  (These also make perfect mini muffins!  Just cut cooking time in half and watch carefully)

In a large bowl, mix oil, buttermilk and syrup together (if using butter, you’ll need to beat with a mixer).  Add eggs and mix again.  In a food processor (or blender), process oats until ground.  Add flour, baking soda, salt to oats and pulse until combined.  Pour dry mixture into wet and lightly mix; add mashed bananas.  Stir in milk and vanilla and then gently fold in blueberries.  Spoon batter into muffin tins.

Bake for 20-22 minutes or until a toothpick inserted in center comes out clean.  Let rest for a few minutes in the pan and then roll them out onto a wire rack to cool completely.   Pair with a smoothie for a phenomenal breakfast.

Recipe adapted from this one at Mel’s Kitchen Cafe



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