Eat & Sip

Healthy Blueberry Muffins

Snacking is inevitable. Everyday around 3pm I have to have something to hold me over until dinner, same with the kiddos. Caroline my amazing food contributor came up with these healthy blueberry muffins and I had to share with you all. They are so delicious - they've been the perfect snack to have around in case we need a boost of energy. The kids love them too, so the muffins have made an easy breakfast on the go or a guilt-free treat with lunch. Keep scrolling for the recipe!

Healthy Blueberry Muffins

makes 12 regular size muffins or 24 mini muffins


1 cup whole wheat flour
1 tsp vanilla
1 tsp baking soda
1/4 tsp salt
1/4 cup coconut oil, melted and slightly cooled
2 eggs - lightly beaten
3 ripe bananas, smashed
1/4 cup honey
1 tsp vanilla
2/3 cup frozen blueberries, and more to garnish the top

1. Preheat oven to 350 F.

2. Combine all of the dry ingredients in one bowl and all of the wet ingredients in another bowl, mix respectively. Gently stir in the frozen blueberries.

2. Line the muffin tin with parchment paper (we used 5x5 squares). Scoop the batter into each muffin tin.

3. Bake for 15 minutes (for the minis) or 25-30 minutes (for the regular size) or until a toothpick comes out clean.






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