Why did my muffins turn out sticky?

These blueberry banana muffins are supposed to be sticky! They're super moist which is what I love about them, and also why I recommend storing them in the refrigerator . Be sure to cool them completely before storing , which will help reduce excess moisture. You can also add in an extra 1/2 C of flour if you'd prefer for them to be more like standard muffins.

Can I make these with unripened bananas?

You'll want to use ripened bananas for these muffins (and most other baked goods that call for bananas) because the ripening process turns the starch in the banana into sugar which makes them taste sweeter and stronger . (Not to mention they're much easier to mash!)

Skinny Blueberry Banana Muffins

Description

These healthy blueberry banana muffins use no butter but are unbelievably moist and have only 102 calories! They're bursting with blueberries and make for a perfectly portable breakfast!

Ingredients

Units Scale

1 1/2 cups blueberries
1 cup flour
2 ripe bananas
1/2 cup sugar
1/4 cup applesauce (I used Mott's natural applesauce)
1/2 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 large egg

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Instructions

Preheat oven to 350 degrees F. In a small bowl, toss the 1 1/2 C of blueberries with 1/2 C of flour to fully coat. (This helps prevent them from sinking to the bottom of the muffins). Set aside.
In a separate, larger bowl, mash 2 ripe bananas with a fork and mix together with 1/2 C of sugar.
Add in 1/4 C of applesauce, 1/2 Tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp vanilla and 1 large egg. Stir together.
Next, fold in the floured blueberries and the remaining 1/2 C of flour.
Lightly mix all of the ingredients until fully combined, pour into 12 greased muffin tins (or use cupcake liners) and bake for 20 minutes or until a toothpick comes out clean.
Enjoy!

Notes

Shopping: If you're an avid baker like me, you probably have most of these ingredients at home: all-purpose flour, granulated sugar, baking powder, baking soda, salt, and vanilla. But if not, be sure to pick some up while you're buying freshblueberries, applesauce, 2 bananasandeggs.
Substitutions: If you're not a fan of blueberries you can always swap them out for another fruit like raspberries or even cooked apples.
Prep: The only prep work required is making sure you have ripe bananas. If you don't and you need to ripen them quickly you can place them in a paper bag with another ripe fruit (such as an apple) to speed up the process (this will take about 2 days). If you want them to ripen even faster, you can poke holes in the peel on all sides using a fork then microwave in 30 second intervals until soft.
Baking: You can either spray your standard muffin tin with cooking spray or use cupcake liners for baking. Because these blueberry banana muffins are so moist, you'll want to remove liners before storing. You can also use a mini muffin pan if you're baking for littles or just want a smaller portion size.
Storage: These muffins are best when eaten within 3 days. I recommend storing them in an air-tight container in the fridge. Let the muffins cool completely before storing them.
Freezing: I love freezing batches of these to have on hand for a quick snack or breakfast. Simply stack them in a freezable container and you can pull out as many as you'd like when you need them.
Reheating: If fresh: I like to eat these cold but you can pop them in the microwave for about 10-15 seconds to warm them up if you prefer! If frozen: Frozen muffins can either be placed in the refrigerator for a few hours to thaw or microwaved for 30 seconds.