Blueberry Banana Muffins (One-Bowl)
Blueberry banana muffins made in one-bowl with bananas, Greek yogurt, brown sugar, and fresh or frozen blueberries. Ready in 30 minutes!
Equipment
Ingredients
- 2 large overripe bananas, mashed (about ¾ cup or 170g)
- ⅓ cup neutral oil, such as vegetable or avocado oil (75ml)
- ½ cup plain Greek yogurt (120g) (or sour cream)
- ⅔ cup packed brown sugar (135g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (240g), plus more for the blueberries
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- 1 ½ cups fresh or frozen blueberries (do not thaw if frozen) (225g)
Instructions
- Preheat and Prep: Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or grease well with nonstick spray.
- Mix the Wet Ingredients: In a large bowl, mash the bananas until mostly smooth (a few small lumps are fine). Whisk in the oil, Greek yogurt, brown sugar, eggs, and vanilla extract until smooth.
- Add the Dry Ingredients: Add the flour, baking powder, baking soda, cinnamon, and salt to the bowl. Fold with a rubber spatula until just combined, stopping as soon as no dry streaks remain (a few lumps in the batter are perfectly fine), being careful not to overmix.
- Add in the Blueberries: In a small bowl, toss the blueberries with 1 tablespoon flour. Shake off any excess, then gently stir the blueberries into the batter until just combined.
- Bake: Fill each muffin cup about ¾ full. Bake for 18-20 minutes until the tops are golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let cool in the pan for 5 minutes before transferring to a wire rack.
Nutrition
Serving: 1 (of 12) | Calories: 216kcal | Carbohydrates: 34g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 28mg | Sodium: 195mg | Potassium: 126mg | Fiber: 1g | Sugar: 16g | Vitamin A: 60IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg
