mga ito Masustansyang Saging na Blueberry Muffins are simple, 5-ingredient muffins made with no eggs, no dairy, and no refined sugar, and can use all these ripe bananas you have on your benchtop.
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Masustansyang Saging na Blueberry Muffins
mga ito Masustansyang Saging na Blueberry Muffins are simple, 5-ingredient muffins made with no eggs, no dairy, and no refined sugar, and can use all these ripe bananas you have on your benchtop.
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Servings: 12 muffins
Mga Calorie: 209.6 kcal
Ingredients
- 1 ⅓ tasa Minasang Saging - about 3 large yellow/ripe bananas, peeled, mashed (note 1)
- ⅓ tasa Maple syrup - (tala 2)
- ½ tasa Banayad na Lasa ng Langis ng Oliba - (tala 3)
- 2 tasa Harinang Kusang Tumataas - (tala 4)
- 1 tasa blueberries - fresh, or frozen (note 5)
Opsyonal na Mga Add-on
- 1 kutsarita Vanilla Extract
- 1 kutsarita kanela
- ½ kutsarita Asin
tagubilin
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper liners. Lightly oil the paper liners using oil spray. Set aside.
- Peel and mash the bananas using a fork. Measure the exact amount needed. If you have leftovers, freeze them in Ziploc bags and use them in a smoothie later.
- In a large mixing bowl, stir with a rubber spatula mashed bananas, maple syrup, light olive oil, and vanilla extract, if used.
- Add in the self-raising flour, cinnamon, and salt, if used. Stir again until a thick batter forms.
- Fold in the blueberries and stir to incorporate evenly.
- Use a cookie dough scoop to fill the paper liners evenly with the batter.
- If you like, press a few extra fresh blueberries on top of each muffin before baking.
- Bake the bread on the center rack for 26-30 minutes at 350°F (180°C) until a toothpick inserted in the middle of one of the muffins comes out clean.
- Let them cool down for 10 minutes in the muffin pan at room temperature then on a cooling rack.
Mga Tala
Tandaan 1: Any ripe or yellow banana works, but bananas with dark spots on their skins will provide the best sweetness to these muffins.
Tandaan 2: You can also use other liquid sweeteners, like agave syrup, coconut nectar, or honey, if you use it in your kitchen.
Tandaan 3: Other low-flavor oil works too, including melted, cooled coconut oil, light avocado oil, or canola oil.
Tandaan 4: To make 2 cups of self-rising flour, stir 2 cups of all-purpose flour with 4 teaspoons of baking powder. For a gluten-free option, use my converter na walang gluten, but don’t forget the baking powder. Almond flour or oat flour will not work in this recipe.
Tandaan 5: Frozen blueberries release more liquid in the batter. You might want to roll them in 1 tablespoon of flour before adding them to the batter to prevent the muffins from being too moist.
Imbakan: Store the muffin in an airtight container in the fridge for up to 4 days. Or freeze up to 1 month in Ziploc bags and thaw the day before at room temperature.
Pagkain
Paglilingkod: 1keik | Mga Calorie: 209.6kcal | Carbohydrates: 28.8g | Protina: 2.9g | Taba: 9.5g | Saturated fat: 1.3g | Polyunsaturated Fat: 1.1g | Monounsaturated na taba: 6.6g | Sosa: 1.8mg | Potassium: 141.3mg | Hibla: 1.5g | Asukal: 9.7g | Vitamin A: 23.6IU | Bitamina C: 3.4mg | Calcium: 16.7mg | Iron: 0.4mg | magnesiyo: 14.7mg | Posporus: 27.3mg | Zinc: 0.3mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
You only need 5 base ingredients to make these cookies. Here’s how to pick and swap them.
- Minasang Saging – This provides natural sweetness, moisture, and a soft texture. Ripe bananas with dark spots bring the best sweetness.
- Maple syrup – This sweetens the muffins naturally. Agave syrup, coconut nectar, or honey also work.
- Banayad na Langis ng Oliba – This adds moisture. Light avocado oil, canola oil, or melted coconut oil also work.
- Harinang Kusang Tumataas – This ensures a light and fluffy texture. You can make your own with all-purpose flour and baking powder. For a gluten-free option, use my converter na walang gluten, pero huwag kalimutan ang baking powder.
- blueberries – These add a burst of fruity flavor and moisture. Frozen blueberries also work, but consider coating them in flour first.
How to Make Healthy Banana Blueberry
This recipe is really easy to whip up in just a few minutes of prep. Here’s how in pictures.
Durugin ang mga saging sa isang mangkok at sukatin ang kinakailangang dami.
Add the rest of the ingredients, combine the batter, and incorporate the blueberries gently.
Transfer the batter with an ice cream scoop to a muffin tin lined with muffin cups.
Ihurno ang tinapay sa gitnang rack sa loob ng 26-30 minuto sa 350 °F (180 °C).
Mga Tip sa Pagbe-bake ni Carine
Hayaan ninyong ibahagi ko ang ilan pang mga tip para sa perpektong muffins.
- Fluffier Texture – Swap 1/2 cup of olive oil for 1/3 cup of olive oil + 2 tablespoons of almond milk for an even fluffier texture.
- Pagkakaiba-iba ng lasa – Swap blueberries for raspberries or chocolate chips to create different muffin flavors.
- Pagpapalakas ng lasa – Add 1 teaspoon of ground cinnamon and vanilla extract to the batter for enhanced flavor.
- Frozen Blueberry Prep – Roll frozen blueberries in 1 tablespoon of flour to prevent excess moisture.
- Solusyon sa Imbakan – Store the muffins in an airtight container in the fridge for up to 4 days.
These look delicious
Let me know if you try these!
I’ll be using gluten free flour, it says one to one, do I need to use converter?
You must use my gluten-free converter for all my recipes, it will not work if you only swap the flour for your gluten-free blend. Enjoy!
Perfect! I love your recipes. Simple ingredients and very delicious
Salamat sa iyo kaya magkano!
can I use skimmed milk instead almond milk?
Any type of milk work in this recipe.
Hi there, i would like to make your banana blueberry muffins but would like to use my cake flour (store bought)
Will i still be using the same amount you specify please?
And how much baking powder can i add?
Salamat
I never baked with cake flour before, but if it’s similar to white wheat flour it should work. To make 2 cup of self-rising flour you need 2 cup flour (or cake flour) + 4 teaspoon baking powder.
These banana, blueberry muffins are so easy to make & yummy! Winner
Thank you so much for baking my recipes!
I made these muffins with my 4 year-old. They are so easy to make, healthy and yummy. I love that few ingredients are needed.
Salamat!
First time using Carine’s recipe and it turned out to be very good! Willing to try more gluten/dairy free recipes
Salamat!
What can I use to substitute the banana if someone doesn’t like them?
I haven’t tried unsweetened applesauce, often, it works.
can I use Apple Sauce instead the banane allergic to banana
I haven’t tried, most of the time both work in same ratio, applesauce being a bit more ‘wet’ and leaving recipe a bit more fragile.