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.

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Healthy Blueberry Banana Muffins

Top 2 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

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Banana Blueberry Muffins

Healthy Blueberry Banana 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