Baby Blueberry Banana Yogurt Muffins Recipe
These Baby Blueberry Banana Yogurt Muffins are a healthy, delicious snack perfect for little ones and adults alike. Combining the natural sweetness of ripe bananas with antioxidant-rich wild blueberries, Greek yogurt for a protein boost, and a light texture from white whole wheat flour, these mini muffins are moist and easy to make. Ideal for breakfast, snack time, or lunchboxes, they are made with wholesome ingredients and feature a soft, tender crumb.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 18 mini muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1/2 cup mashed very ripe banana (1 medium)
- 1 large egg
- 2 tbsp melted unrefined coconut oil or butter
- 1/4 cup plain Greek yogurt
- 1/2 tsp vanilla extract
- 3/4 cup white whole wheat flour (or all purpose), divided
- 1/2 tsp aluminum free baking powder
- 1/4 tsp baking soda
- Pinch salt (optional)
- 1/2 cup frozen wild blueberries, thawed and drained
Instructions
- Preheat and Prepare Pan: Heat oven to 350°F. Line a mini muffin pan with paper liners, or use a silicone muffin pan. Spray either option with oil to prevent sticking.
- Mash Banana: Mash the very ripe banana thoroughly until there are no lumps and measure out 1/2 cup exactly for recipe consistency.
- Coat Blueberries: Toss the thawed and drained blueberries with 1 tablespoon of the flour; this step ensures blueberries don’t sink to the bottom during baking.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed banana, egg, melted coconut oil or butter, Greek yogurt, and vanilla extract until smooth and combined.
- Add Dry Ingredients: Stir in the remaining flour, baking powder, baking soda, and salt (if using). Mix gently until the flour streaks just disappear, avoiding overmixing to keep muffins tender.
- Fold in Blueberries: Carefully fold the blueberry mixture into the batter to distribute them evenly without breaking the berries.
- Scoop Batter: Using a tablespoon, scoop batter into the prepared mini muffin pan, filling each cup appropriately.
- Bake: Bake for 11-15 minutes, or until a toothpick inserted into the center comes out clean, ensuring muffins are cooked through but moist.
- Cool: Let muffins cool in the pan for at least 5-10 minutes before carefully removing them to cool completely or serve.
Notes
- Using very ripe bananas enhances natural sweetness and moisture in the muffins.
- Tossing blueberries with flour helps prevent them from sinking during baking.
- You can substitute white whole wheat flour with all-purpose flour if desired.
- For a dairy-free option, use coconut yogurt instead of Greek yogurt.
- Ensure the blueberries are thawed and drained to avoid excess moisture in the batter.
- Mini muffins bake faster than regular size; adjust baking time if using a standard muffin tin.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
