Banana Blueberry Muffins With Frozen Blueberries

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup is a natural sweetener with a similar flavor profile.

greek yogurt

🥗Healthier: plain yogurt

💰Cheaper: sour cream

Plain yogurt provides similar creaminess with lower cost.

whole wheat flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

All-purpose flour is more widely available and less expensive.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are a budget-friendly nut alternative.

Preheat the oven to 325°F (163°C).

Line a non-stick dozen muffin tin with cupcake liners, or spray the pan with cooking spray or brush with melted butter.

In a large bowl, mash 3 very ripe bananas with the back of a fork.

Add butter, almond extract, and whisked eggs to the mashed bananas and mix together loosely.

In a separate bowl, mix together flour, sugar, baking powder, salt, and spices.

Add the dry ingredients to the wet ingredients and combine with a fork until no dry ingredients are left.

Gently fold in frozen blueberries and raspberries, being careful not to mix too much to avoid turning the batter blue and purple.

Bake the muffins for about 30 to 40 minutes at 325°F (163°C).

Check if the muffins are done by ensuring the tops are golden brown and a toothpick inserted comes out clean.

Rest the muffins on a cooling rack for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens