These blueberry muffins are light, naturally sweet, and bursting with juicy berries. Made with wholesome flours, ripe bananas, and a hint of lemon zest, they are perfect for breakfast, brunch, or a healthy snack. Soft, tender, and golden, they are a bright and cheerful addition to any table.
Ingredients
- 2 ripe bananas, mashed
- ½ cup unsweetened almond milk
- ¼ cup sunflower oil
- 1 tsp lemon zest
- 1 cup spelt flour
- ¾ cup oat flour
- 2 tbsp coconut sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ cups fresh or frozen blueberries
- 1 tsp chia seeds (optional, for added texture)
Instructions
Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with parchment liners or grease lightly.
In a bowl, mash the bananas and whisk in almond milk, oil, and lemon zest until smooth. In another bowl, combine spelt flour, oat flour, coconut sugar, baking soda, baking powder, salt, and chia seeds.
Add the wet mixture to the dry ingredients and fold gently until just combined. Carefully fold in the blueberries to avoid breaking them. Divide the batter evenly among the muffin cups.
Bake for 22–28 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean. Allow to cool slightly in the tin before transferring to a wire rack. Serve warm or at room temperature.
