Blue Butterfly is making another appearance in my Blue Butterfly Blueberry Banana Muffins! Try saying that three times and you’re sure to make them. These muffins are spruced up with immune-boosting antioxidants which is exactly what we all need right now.
Healthy muffins can have a bad rep, but this recipe is changing that. These healthy muffins are enjoyed by everyone and what is better than a healthy snack or breakfast that tastes like a dessert?
Whoever invented baking with bananas is a genius because it’s an excellent way to use bananas that are getting a little dark – these are the bananas that are usually wasted. I mentioned in my Vegan Banana Bread recipe that the darker the banana, the sweeter it is! This recipe can use fresh or frozen blueberries and requires the Butterfly Pea Powder from Amazon. If you are not able to get your hands on it, that is just fine! Omit it from the recipe.
This recipe for Blue Butterfly Blueberry Banana Muffins is for 12 muffins or 1 loaf and can stay in the fridge for up to 7 days. Scroll below for a full list of ingredients and instructions and enjoy an energy boost to your day.
Try also making my recipe for Moist Lemon Cranberry Muffins, Vegan Banana Bread and Blueberry Chia Twist Bread.
Scroll below for a full list of ingredients and instructions. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook, Pinterest and Twitter!
PrintBlue Butterfly Blueberry Banana Muffins
These muffins are spruced up with immune-boosting antioxidants which is exactly what we all need right now.
- Prep Time: 10 minutes
- Cook Time: 20-40 minutes
- Total Time: 30-50 minute
- Yield: 12 muffins or 1 loaf 1x
- Category: Desserts
- Method: Baking
- Diet: Vegan
Ingredients
- 1 ½ cups of mashed ripe bananas (about 4 bananas)
-
½ cup of blueberries
-
1 tbsp of blue butterfly pea powder
-
¼ cup of oat milk
-
¼ cup of canola oil
-
½ cup of light brown sugar
-
2 tsp pure vanilla extract
-
2 cups of all-purpose flour
-
1 tsp of cinnamon
-
1 tsp baking soda
-
½ tsp salt
Instructions
-
Preheat oven to 350F. Line a muffin tin with 12 paper liners or spray a 9×5 loaf pan with nonstick spray.
-
In a large mixing bowl, mash the bananas. Whisk in the oat milk, oil, brown sugar and vanilla.
-
Sift in the flour, baking soda, salt, cinnamon and butterfly pea powder. Using a wooden spoon mix until there are no lumps of flour. Do not overmix. Gently fold in the blueberries.
-
Spoon batter into the prepared muffin cups or loaf pan. Fill the muffins to the top of the cup. Bake for 18-20 minutes for muffins or 40 minutes for loaf and golden brown on top. Check doneness with a toothpick test; inserting a toothpick into the center comes out with just a couple of crumbs. Place the muffin or loaf on a cooling rack for 15 minutes and then enjoy!
Notes
This recipe for Blue Butterfly Blueberry Banana Muffins is for 12 muffins or 1 loaf and can stay in the fridge for up to 7 days.
