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Blueberry Banana Muffins – sweetened with agave

Blueberry Banana Muffin recipe

I have another banana recipe for you today.  Something to feel slightly less guilty about than the Caramel Banana Pudding I shared with you last time.

I conceived these deliciously moist muffins as a breakfast style muffin, but really they are perfect for any time of the day.  And you needn’t feel so guilty about indulging in one of these scrummy Blueberry Banana Muffins because these muffins are sweetened with Agave, instead of sugar.

Not familiar with Agave?  Well, Agave, or Agave syrup, is a sweetener produced in Mexico from the Agave plant.  The Agave plant is also the same plant that is used to make tequila.  Agave syrup commonly comes in two varieties – light or dark, and is similar to honey, although it’s sweeter and not as thick.  It can be used to substitute sugar and honey in recipes and has a lower glycemic index than sugar.  It’s also reported to be lower in calories, however there is some debate in this with the claims mainly relating to the fact that because agave is sweeter than honey less Agave is required resulting in lower calories.

If you are interested in trying Agave, pop into your local health food store who are sure to have some in stock or will be able to order some in for you.  My Australian readers can also purchase it online from Loving Earth or Maretai.

Have you tried Agave before?   And what are your favourite breakfast muffin flavour combinations?

Blueberry banana muffin recipe

Blueberry Banana Muffins - sweetened with agave

Makes 12 muffins.
5 from 1 vote
Print Pin Rate

Ingredients

  • 2 cups of wholemeal flour
  • 1/2 cup of quinoa flakes
  • 1 teaspoons of ground cinnamon
  • 1/2 teaspoon of ground nutmeg
  • 1 egg beaten
  • 2/3 cup of dark agave syrup
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 110 ml of vegetable oil
  • 1 cup of buttermilk
  • 3 bananas mashed
  • 125 g of blueberries frozen is fine
  • 1/4 cup of rolled oats

Instructions

  • Preheat the oven to 190 degrees celsius (375 Fahrenheit) and line a muffin tin with liners.
  • Combine the flour, baking soda, baking powder, quinoa, nutmeg and cinnamon in a bowl and whisk to combine.
  • In a separate bowl combine the egg, buttermilk, oil and agave and whisk to combine. Add to the flour and mix until just combined.
  • Divide the mixture between the prepared muffin liners, filling them until almost full. Sprinkle the top with the rolled oats and bake for 20 minutes or until golden brown.
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Comments

  1. I haven’t tried agave yet but these beautiful blueberry banana muffins are more than an excuse to try it. ‘Would love to wake up to these beauties any day of the week!

    Reply

  3. I have heard a lot about agave and have been thinking of trying. Some great info you shared here on the same. I should definitely try out Agave in some sweet dish.

    Reply

  5. Just delicious! I went through a period of time avoiding muffins – think I overloaded on them. But now I have bub in daycare, I’ve made batch after batch. I typically like berry or apple. Nothing fancy! 🙂

    Reply

  7. I love the look of these muffins. I’ve never had agave; I was in the process of commenting that I had agave in costa rica and then realized that was casave… Well it sounds the same, right? lol… I don’t think it’s an ingredient that is common here but will have a look for it!

    Reply

  8. I love the purple hues of these pictures. I like Agave it has taken some time for people to start using it but it is so versatile for drinks, glazes curries, dressings and baking. Did you like using it?

    Reply

  9. i love using Agave syrup! i bought a big bottle from Sun & Earth Organics in New Farm and it has lasted for over a year.
    i mainly use it to sweeten my son’s chocolate milkshakes. i figure it’s a good substitute for sugar (he wont drink the milkshakes without it)

    i think banana and choc muffins are my favourite. although i am very open to trying all muffins!

    Reply

  10. I use agave mostly in smoothies and to sweeten porridge, I’m all for different types of sweeteners (except artificial).
    Blueberry is probably my favourite type of muffin, followed closely by apple & cinnamon 🙂

    Reply

  16. These look gorgeous Jennifer. Look at the big juicy berries! And like you I’m heftily celebrating bananas’ return.

    I have agave syrup at home and quite like baking with it. I’ve seen some rumblings debating whether or not it’s all that good for you in the long run. Not running the other way anytime soon though… I am after all a big advocate for buttery pie and tart crusts and surely that can’t be much better 🙂

    Reply

    • I have to admit this is my first time baking with agave and I am really pleased with the results. I will definitely be baking with agave again 😀 I’ve seen the debates about whether agave is good for you in the long run, but like you I’m happy to give it a go as it seems nutritionists can’t agree on whether it’s good or bad from the research I’ve done. Everything in moderation! 😀

      Reply

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