Imagine biting into a muffin that tastes like your favorite pancakes, packed with the goodness of fresh blueberries and ripe bananas - all while being surprisingly healthy! These Blueberry Banana Pancake Muffins are about to become your new breakfast obsession. Perfect for busy mornings, meal prep, or a guilt-free snack, these muffins combine the comfort of pancakes with the convenience of a grab-and-go treat that will make your taste buds dance and your body thank you.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ripe banana, mashed
- ½ cup milk
- ½ cup blueberries (fresh or frozen)
- 1 egg
- 2 tbsp honey or maple syrup
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray to prevent the muffins from sticking.
- In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well mixed.
- In a separate bowl, mash the ripe banana using a fork until smooth. Add the egg and whisk until fully combined. Then, stir in the milk and honey (or maple syrup) until the mixture is smooth and uniform.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter. If using frozen blueberries, do not thaw them to prevent the batter from turning blue.
- Divide the batter evenly among the 12 muffin cups, filling each cup about 2/3 full. This will allow room for the muffins to rise as they bake.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your Healthy Blueberry Banana Pancake Muffins warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Tips
- Use overripe bananas for maximum natural sweetness and moisture
- Do not overmix the batter - lumpy is good! Overmixing can make muffins tough
- If using frozen blueberries, add them directly from the freezer to prevent color bleeding
- Check doneness with a toothpick - it should come out clean
- Let muffins cool slightly in the pan to help them set properly
- For extra flavor, try adding a sprinkle of cinnamon or vanilla extract to the batter
- These muffins freeze beautifully - store in a freezer bag for up to 3 months
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 3g
Fat: 2g
Saturated Fat: g
Cholesterol: 25mg
