Happy Monday Ya’ll! I hope you all are having a great start to your week. Can you believe it’s already May?! Yeah, I can’t believe it either. I’m starting my week off right with these Healthy Mixed Berry Banana Muffins. I just love a good muffin with my daily cup of coffee and these muffins are clean and healthy, making them a guilt free treat! I adapted this recipe from my Granny’s classic Banana Bread recipe, replaced some unhealthy ingredients for healthier ones, and then took the suggestions of some of my readers on Facebook and added blueberries and chopped strawberries. Let me just tell ya, the combination is magical! My Healthy Mixed Berry Banana Muffins are free of refined white sugar and refined white flour, and chock full of all kinds of wonderful things. How could you not love them?!
So let me tell ya about these Healthy Mixed Berry Banana Muffins for a minute. I really hate working with coconut flour. I know it’s healthy and all but it doesn’t bake like regular flour and ends up leaving muffins with an odd texture. I also have a sensitivity to almonds (they can trigger migraines for me – yikes!) so baking with almond flour is out for the most part. Whole wheat flour is great but tends to leave things dry – sort of like sawdust, so that’s when I came up with this great idea to use oat flour for my baking. Oatmeal is a great, heart healthy food, incredibly nutritious, and rich in antioxidants. Which makes oatmeal a great breakfast choice for starting your day off right! These Healthy Mixed Berry Banana Muffins are the perfect grab and go breakfast and I can guarantee you that your kids will love them too!
You know the drill. The first thing we always do when baking something is to start preheating our oven to expedite the baking process. Preheat your oven at 325F and while that’s heating, start getting these muffins ready. I started out with five very ripe bananas. When your bananas look like something the Grinch would eat, you know they’re perfect for these Healthy Mixed Berry Banana Muffins!
Peel the bananas and place them in a large mixing bowl.
Now grab a potato masher and mash the bananas until they can’t be mashed anymore. You want to really get these mashed well so that no large chunks of banana remains.
Add in 2 eggs, 1/4 of a cup of raw, organic, unfiltered honey, 1/2 of a cup of melted or fractionated coconut oil, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon.
Once you have all of your basic ingredients added to your mashed bananas, grab a whisk and whisk it all together until it’s well blended.
Now it’s time to get your oat flour made. Place two cups of rolled oats into a blender. We don’t want to use steel cut oats for this because they are tougher and harder than rolled oats and we also don’t want to use Instant Oats because they are the most processed of all oats so we want to stay away from processed foods to make these muffins healthy.
Once you get your oats blended until they reach a flour like consistency, add then into your mixing bowl with the mashed bananas and other ingredients.
Stir the oat flour into the mashed bananas and other ingredients until the wet and dry ingredients are well blended and combined.
Now that your muffin batter is ready to go, it’s time to start on the berries! Cut the leafy tops off of one cup of strawberries and rinse them under cool water. Once your strawberries are ready, place them in a small mixing bowl and use a biscuit cutter to chop the strawberries into small pieces. This is a little kitchen hack I learned from my Mom, and it works just as good to chop salad too!
If you don’t have a biscuit cutter, use a chef’s knife or a food processor to chop the strawberries into small pieces – just don’t puree them!
Once your strawberries are ready to go, rinse one cup of blueberries and toss them into the mixing bowl with the strawberries. Just as a little side note, this is a perfect way to use up some fruit in your fridge that might be on it’s way out. These strawberries and blueberries were pretty sad looking and not fresh enough to eat raw, but they tasted wonderful in these mixed berry muffins!
Now it’s time to add the chopped strawberries and the blueberries to your Healthy Mixed Berry Banana Muffin mixture!
Gently stir the berries into the muffin mixture and get ready to start filling up some muffin cups!
Now that your muffin mixture is ready to go, fill a muffin tin with silicone muffin cups. I tested this recipe using both silicone and paper cups and the silicone worked the best. I do not recommend using paper muffin cups because due to the moist nature of these muffins, they tend to stick to the paper muffin cups creating a mess. The muffins come right out of the silicone cups with no problem!
Spoon a couple of heaping tablespoon into the silicon muffin cups, just until your muffin cups are almost filled to the top.
Place the muffins into your preheated oven and bake at 325F for 25 minutes or until a toothpick inserted into the middle of each muffin comes out clean.
Now that your muffins are baked, carefully remove them from the oven and set them aside.
Remove each muffin from the muffin tin and place on a cooling rack. Allow the muffins to cool completely before removing from the silicone muffin cups and placing in an airtight container for storage.
These muffins need to be stored in the fridge or they will mold (yuck!) but they can be stored in the fridge (mold free) for up to 6 days.
As always, thank you for taking the time to step into my kitchen today and letting me show you how to make these Healthy Mixed Berry Banana Muffins. Happy breakfasting my friends!
Healthy Mixed Berry Banana Muffins
These muffins are free of refined white sugar and refined white flour, making them the perfect, clean and healthy choice for breakfast, a snack, or dessert!
- 5 ripe bananas
- 1 cup chopped strawberries
- 1 cup blueberries
- 2 cups oat flour made from 2 cups of rolled oats
- 1/4 cup organic unfiltered raw honey
- 2 eggs beaten
- 1/2 cup melted or fractionated coconut oil
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp organic ground cinnamon
Preheat oven at 325F.
Peel the bananas and place them in a large bowl. Use a potato masher to completely mash the bananas.
Add in the honey, eggs, coconut oil, baking soda, salt, and ground cinnamon and stir until well combined.
Place 2 cups of rolled oats into a blender and blend until the oats reach a flour like consistency.
Pour the oat flour into the bowl the your other ingredients.
Wash strawberries, cut the leafy top off and place in a separate bowl. Use a biscuit cutter to chop the berries into small pieces or chop them with a chef's knife or in a blender.
Add the chopped berries to the rest of your ingredients and add in the blueberries.
Stir all ingredients well with a spatula and line a muffin pan with silicone baking cups.
Spoon the muffin mixture into the silicon baking cups, filling them just to the top.
Bake at 325F for 25 minutes or until a toothpick inserted in the middle of each muffin comes out clean.
Remove from the muffin tin and allow to cool completely on a baking rack.
Remove the muffins from the silicone baking cups and store in an airtight container in the fridge for up to 6 days.
I DO NOT recommend baking these muffins in paper cupcake wrappers. Due to the moist nature of these muffins, they may stick to the paper, resulting in a mess. Silicone muffin wrappers work beautifully and are highly recommended.
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