Time to Make the Muffins

These are awesome. Just sayin’.

Strawberry-Banana-Blueberry goodness
Strawberry-Banana-Blueberry goodness

Strawberry Banana Blueberry Muffins

(adapted from Recipe Boy)


1 container Oikos strawberry Greek yogurt (substituted for 3/4 c. buttermilk)
3/4 cup packed light brown sugar
1/4 cup unsweetened applesauce
2 large eggs
1 cup mashed ripe bananas (about 3 medium)
1 1/4 cups white whole wheat flour
1 cup coconut flour (substituted for 1 c. all purpose flour)
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/4 cups blueberries (I used fresh)


1. Preheat the oven to 400 degrees F. Spray regular-sized 12-muffin tin with non-stick spray, or use cupcake wrappers. I had enough batter for 9 mini-muffins. I used butter to grease the tins since I didn’t have mini wrappers.

2. In a medium bowl, whisk together the yogurt, sugar, applesauce, eggs and bananas. In a separate medium bowl, whisk together the flours, baking powder, cinnamon, baking soda, salt and nutmeg. Add the dry ingredients to the wet ingredients and carefully stir with a rubber spatula until all is just about combined. Carefully stir in 1 cup blueberries.

3. I like to fill the muffin tins to the top of the liners so I get a muffin top when it bakes. Sprinkle the tops of the batter with the remaining blueberries – I also threw on a little brown sugar with cinnamon for a little topping.

4. Bake between 20 to 25 minutes. Cool for a bit, and then eat! I baked the minis for about 13 minutes. You can always check with a toothpick.

I’m thinking of a way to get rid of the brown sugar – I’m afraid honey will make the recipe too “gooey”. Any suggestions??


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