Second, because the fewer things to get out of the cabinet the better. First, because every time I made these, I was out of almond butter. I nixed the almond butter and used just coconut oil, for two reasons. In a small bowl, combine remaining 1 tbsp light butter, 2 tbsp flour, 1 1/2 tbsp brown sugar, and walnuts. Gently fold in flour mixture to banana mixture, being sure not to over mix. I also made a few other changes to this recipe. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Healthy and sweet win! Plus the batter for these muffins only needs a slight amount of sweetener anyways because the blueberries do an excellent job of providing tons of delicious natural sweetness. Hungry for the best idea EVER because they came out delicious! Sometimes instead of hiding sugar in a recipe, making it the star of the show means you can use less overall! So, I took out some of the sugar from the muffin mix and used it in the crumb topping instead. It turns out it’s just a mixture of sugar, flour, and oil. Hungry had tried them, he said they were good but what they needed to seal the deal was a crumb topping! I’d never made a crumb topping before, so I wasn’t sure how it was going to go, or if it could be done semi-healthy. He wasn’t the only one that loved them either my MIL loved them so much she made them every week for a month!Īfter Mr. In a small bowl combine mashed bananas, sugar, egg, and melted butter. In a large bowl combine flour, baking soda, baking powder, and salt. I will say the coconut oil muffins were a little less messy than the blueberry ones, but he loved them both. Pre-heat your oven to 375 degrees F and prepare a muffin tin by greasing it or using paper liners. I made these at the same time I made the coconut oil banana muffins when my family came to visit a few months ago. Rub through butter until mixture resembles coarse crumbs. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Mix in the eggs and vanilla and stir until smooth. In a large bowl stir together the butter and sugar. In another bowl, mix the mashed banana, sugar, sour cream, vegetable oil, egg yolks, and vanilla together. In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside. Mix the flour, baking powder, baking soda, and salt together in a large bowl. This recipe was originally posted in July of 2014, but it was ready to be remade, especially when my little nephew was in here and in need of healthy snacks from his crazy health nut auntie. To make the crumb topping, mix together brown sugar, flour and cinnamon. Directions: Preheat the oven to 400 degrees. These healthy blueberry zucchini muffins are bursting with warm freshly baked blueberries and a sweet crumb topping you’d never guess they contain a vegetable!
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