Banana-Blueberry Olive Oil Muffin
Muffins are quite possibly my Desert-Island food. Along with salted caramel, but that’s for another post. I love muffins. I love indulgent muffins…you know the ones – full of butter, refined sugar and enriched flour. They hold a spot near and dear to my heart, but I also love a healthy muffin. And I love a healthy muffin because I actually think they have the capacity to taste better than an indulgent muffin. Don’t believe me? I dare you to make these Banana-Blueberry Olive Oil Muffins…that’s a double-dog-dare, people.
Whole Wheat Pastry Flour
If you’ve been following along on this Baking Blog Journey of mine and have tried your hand at a healthy treat or two, you’ll know that my go-to unrefined flour is whole wheat pastry flour. This flour has a lower protein content than regular whole wheat flour, which makes for tender whole-grain, nutrient-dense baked goods. You get the tenderness of using an all-purpose flour with the nutrients of the bran and the germ. What’s not to love, really?
Bananas
We all know bananas are an excellent source of potassium – an essential mineral our bodies need in order to maintain healthy blood pressure and heart function. But did you know that bananas are also a great source of fibre (3 grams per medium-sized banana!) and they contain a unique carbohydrate that helps support our overall digestive health? Oh, and they add moisture and a natural, sugar-free sweetness to baked goods. Are you in? I know I am!
Ripe bananas are a healthy baker’s best friend. When selecting bananas for these muffins, look for ones that are very ripe and have many brown spots all over the skin. If you have super-ripe bananas begging to be turned into muffins but no time to indulge them, place in an air-tight container and refrigerate until ready to use. The skin will turn black, but the insides will remain just how you want ‘em.
Blueberries
Blueberries are a superfood. Not only super-tasting, but super-healthy. They are among the most nutrient-dense berries nature has to offer – high in fibre, and Vitamins C and K. And they are the queen of antioxidant foods. Adding them to these muffins is not only a good choice for your taste buds, but also for your healthy, balanced living!
But, have you ever made blueberry muffins only to find that the batter has turned grey and the blueberries have sunk to the bottom of the tin? We’ve all been there! But don’t fret – I have an easy trick to avoid this! Before gently folding the (frozen) blueberries into the batter, toss them in a teaspoon of flour. This will keep your batter from turning grey and will help to evenly distribute the blueberries throughout the muffins.
Olive Oil
I could set aside an entire blog post to highlight the health benefits of extra virgin olive oil…it is rich in healthy monounsaturated fats, high in antioxidants, and it helps reduce inflammation. It also adds a subtle depth of flavour to these muffins and creates a moist texture that you’re going to love.
Streusel Topping
The streusel topping adds an extra layer of crunch and a hit of sweetness from the coconut sugar. You can double (or triple!) this recipe and freeze it in an air-tight container for those last-minute-muffin-cravings!
Putting it All Together
These muffins come together in no time – as in, before your oven has had a chance to preheat…
Mix the dry ingredients together in a large bowl.
Add the wet ingredients to the dry ingredients and GENTLY fold until just combined.
Gently fold in the frozen blueberries (that have been tossed with a bit of flour).
Combine until no pockets of flour remain – careful not to over-mix!
Top each muffin with a tablespoon of your healthy streusel.
Bake until golden and delicious.
LET’S GET BAKING because these muffins are:
WHOLESOME!
NUTRITIOUS!
REFINED SUGAR-FREE!
SATISFYING!
PERFECTLY SWEET!
LOADED WITH FIBRE AND POTASSIUM!
Banana-Blueberry Olive Oil Muffin
Ingredients
- 2 cups (240 grams) whole-wheat pasty flour
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1 1/2 cups (360 grams) mashed bananas, from approximately 3 large bananas (mash well to ensure minimal to no lumps)
- 1 egg
- 1/3 cup maple syrup
- 1/3 cup olive oil
- 1 tablespoon vanilla
- 1/4 cup almond milk* (mixed with 1 teaspoon apple cider vinegar)
- 1 cup frozen wild blueberries* (tossed with 1 teaspoon whole-wheat pastry flour)
- 1/2 cup large flaked oats
- 2 tablespoons wheat germ
- 2 tablespoons ground flax meal
- 2 tablespoons sliced almonds
- 1 1/2 tablespoons coconut sugar
- 1 tablespoons extra virgin olive oil
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch fine sea salt
Instructions
- Combine all ingredients (except for olive oil) in a medium bowl.
- Drizzle olive oil over mixture and fluff with fork to combine.
- Streusel can be made ahead of time and stored in the freezer.
- Preheat oven to 400 degrees F.
- Spray muffin tin with cooking spray or line with muffin liners.
- Combine almond milk and apple cider vinegar in a small bowl, and set aside for five minutes.
- In a large bowl, combine whole wheat pastry flour, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a medium bowl, combine mashed bananas, egg, maple syrup, olive oil, vanilla and almond milk mixture.
- Add wet ingredients to dry ingredients and gently fold until no pockets of flour remain.
- Remove blueberries from freezer and toss with 1 teaspoon of whole wheat pastry flour.
- Gently fold frozen blueberries into batter. Immediately divide between 12 muffin tins.
- Top with 1 tablespoon of streusel topping.
- Place in preheated oven, and reduce oven to 350 degrees F.
- Bake for 16 to 20 minutes until golden brown and toothpick inserted into centre of muffin comes out clean.
- Transfer to a wire rack and cool for 10 minutes. Remove muffins from tin and cool completely.
- Muffins can be stored at room temperature for up to two days, and refrigerated for up to 5 days.
Notes
*Dairy milk can also be used.
*Keep blueberries frozen until ready to fold into batter. Toss with flour just before gently folding into batter.