Banana Immunity Blueberry Muffins (Dairy-Free, No Added Sugar)
These Banana Immunity Blueberry Muffins are not super sweet and have a more moist, lightly flavored crumb, which is exactly what I love about them. Since there’s no added sugar, the sweetness comes mostly from ripe bananas, blueberries, and a small amount of fruit juice. They’re perfect if you’re looking for a simple muffin that works well for toddlers, kids, or anyone who prefers a less-sweet option.
Servings 12 muffins
Ingredients
- 1½ cups all-purpose flour
- 2 ripe bananas mashed
- 2 eggs
- ½ cup orange juice or fruit juice of choice
- ⅓ cup avocado oil or melted coconut oil
- 1/4 cup sugar or maple syrup optional
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon optional
- 1 teaspoon vanilla extract optional
- ¾ cup blueberries fresh or frozen
Instructions
- Preheat oven to 350°F and line a muffin tin.
- In a large bowl, mash the bananas. Whisk in eggs, juice, oil, and vanilla.
- If using, whisk in the optional sweetener.
- Add flour, baking powder, salt, and cinnamon. Stir just until combined.
- Toss blueberries with 1 teaspoon flour, then gently fold into the batter.
- Fill muffin cups about three-quarters full.
- Bake for 18-20 minutes, until a toothpick inserted comes out clean.
Notes
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in the microwave for 20 to 30 seconds.