blueberry banana muffins

These Banana Blueberry Muffins are made with Greek yogurt, fresh blueberries, and bananas for a moist breakfast-time treat! Perfect for meal-prep!

Banana Blueberry Muffins

all-purpose flour

baking soda

salt

eggs

banana (about 3 medium)

plain Greek yogurt

brown sugar

vanilla extract

blueberries

Preheat the oven to 350°F. Line a standard muffin pan with muffin liners or grease with nonstick cooking spray.

In a small bowl, stir together the flour, baking soda, and salt until combined.

In a large bowl, whisk the eggs until blended. Whisk in the banana, yogurt, brown sugar, and vanilla until combined, then fold in the dry ingredients until no flour pockets remain. Fold in the blueberries.

Divide the batter in the prepared muffin tin. Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center comes out clean.

These are soft and moist blueberry banana muffins made with a few healthier ingredients like whole wheat flour, mashed bananas, coconut oil instead of butter, and a little honey. See Notes for freezing instructions and how to make mini muffins.

Healthy Blueberry Banana Muffins

(250 grams) all-purpose flour

baking powder

cinnamon

(230 grams) mashed banana (about 3 medium or 2 large ripe bananas)

(100 grams) packed light or dark brown sugar (or coconut sugar)

(85 grams) honey

(56 grams) coconut oil, melted (or vegetable oil/avocado oil)

egg,

(160 milliliters) milk (dairy

(175 grams) fresh or frozen blueberries (do not thaw)

sugar

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. (If you need a recommendation, this muffin pan and this muffin pan have both held up well with very regular use.) Set aside. 

In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt together. Set aside.

In a medium bowl, mash the bananas with a fork. Once mashed, whisk in the brown sugar, honey/maple syrup, coconut oil, egg, vanilla, and milk until combined.

Pour the wet ingredients into the dry ingredients and whisk until everything is just combined. Fold in the blueberries. Expect a semi-thick batter. Spoon the batter evenly into the muffin cups, filling them all the way to the top.

Bake for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–23 minutes, give or take. (For mini or jumbo muffins, see Notes for baking instructions.)

Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling.

Muffins stay fresh covered at room temperature for a few days, or in the refrigerator for up to 1 week.

🫐🍌😍 Gluten-free, grain-free, soy-free, dairy-free, oil-free, and refined sugar-free! Only 100 calories each and made without oats, butter, or added sugar! Easy to make, these muffins are perfectly poppable and addictively delicious!

Flourless Blueberry Banana Blender Muffins

medium/large ripe banana (peeled)

almond butter)

honey (agave

blueberries (I used frozen;

Preheat

Preheat oven to 400F. Spray mini muffin pans very well with floured cooking spray, or grease and flour the pans; set aside. If keeping gluten-free, simply use cooking spray or grease the pan.

Blend

To the canister of a blender, add the banana, egg, almond butter, honey, vanilla, baking soda, baking powder, and blend on high speed until smoothy and creamy, about 1 minute.

Stir

Add the blueberries and stir in by hand. Work quickly and don’t overmix as blueberries have a tendency to ‘stain’ batters.

Portion

Using a tablespoon or small cookie scoop, add 1 rounded tablespoon of batter to each muffin pan cavity, filling to 3/4 full.

Bake

Bake for about 12 minutes, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter. If using fresh blueberries, you’ll likely need to reduce baking time since batter won’t be as cold going into the oven. Due to their small size, and oven and muffin pan variances, watch your muffins closely and bake until done. Allow muffins to cool in pans for about 10 minutes, or until they’ve firmed up and are cool enough to handle. Muffins will sink slightly as they cool.

I mistakenly omitted he vanilla and Intentionally omitted the salt and they still turned out great.  I  used the mini muffins and mini muffin papers I pushed three frozen floured blueberries in each muffin. I will try the other recipes soon.

Looking for the best Banana Rhubarb Muffins? Our quick &amp; easy healthy recipe features chopped rhubarb, yogurt, spices and mashed banana.

Banana Rhubarb Muffins

All Purpose Flour

tsp Baking Powder

tsp Baking Soda

tsp Ground Nutmeg

tsp Ground Cinnamon

Rhubarb (chopped)

Over Ripe Bananas

White Sugar

Plain Yogurt

Butter (softened)

tsp Vanilla Extract

Preheat oven to 350 degrees. Grease muffin tins with Pam cooking spray.

Stir together flour, cinnamon, nutmeg, baking powder, and baking soda in a large mixing bowl. Add chopped rhubarb. Make a well in the centre and set the bowl aside.

Top 4 blueberry banana muffins recipes from across the web

The most viewed blueberry banana muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Banana Blueberry Muffins

Healthy Blueberry Banana Muffins

Flourless Blueberry Banana Blender ...

Banana Rhubarb Muffins

Top 4 blueberry banana muffins recipes from across the web

The most viewed blueberry banana muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Banana Blueberry Muffins

Healthy Blueberry Banana Muffins

Flourless Blueberry Banana Blender ...

Banana Rhubarb Muffins

The most viewed blueberry banana muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine