Make these bakery style Healthy Blueberry Banana Muffins right at home! They’re moist and fluffy from ripe bananas and whole wheat flour, plus bursting with fresh blueberries!
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When it comes to any of my healthy muffin recipes you can be sure of three things.
One, they are always so flavorful and moist! Two, they’re easy to make. And three, all of the healthy ingredient swaps are accessible and probably stuff you’ve already got on hand.
Things like whole wheat flour, plain yogurt, and maple syrup are what make these delicious and healthy blueberry banana muffins check all the boxes.
This is one of my favorite recipes that highlight the flavor of fresh blueberries and sweet bananas in one glorious portable snack.
Why You’ll Love This Muffin Recipe
Here are just a few reasons why you’ll be coming back to this recipe again and again!
- Versatile. Suitable for breakfast, brunch, or snacks. The healthier ingredients just mean you can eat more, right?!
- Easy to make. It’s a one-bowl recipe that is ready in 35 minutes total.
- Moist and delicious. The bananas provide a ton of moisture but the combination of blueberry and banana is just so good!
Ingredients You Will Need & Notes
It’s never been easier to replace traditional muffin ingredients and make them much healthier and just as tasty!
- Bananas: Very ripe bananas that have brown spots and patches. Should be soft to the touch. I am using previously frozen that have been thawed.
- Yogurt: Regular or Greek yogurt can be used. The higher the fat content the more moist muffins will be. You can use 0%, they’ll just be more dry.
- Sweetener: Any liquid sweetener will do. Honey and maple syrup add great flavor but as long as you’re not using a dry sweetener to keep the ratio of dry to liquid ingredients where it is, you’ll be fine.
- Any neutral oil: Light olive oil, avocado oil, or melted coconut oil can be used.
- Whole wheat or spelt flour: Do not use all-purpose flour or any gluten-free flour for these healthy blueberry banana muffins. If you’re looking for something different, try white whole wheat flour or whole wheat pastry flour.
- Blueberries: Fresh or frozen can be used. If using frozen, do not thaw them first.
How To Make Healthy Banana Blueberry Muffins
Here’s how to make a batch of healthy blueberry banana muffins with those overripe bananas you’ve been eyeing on the counter:
In a large mixing bowl, mash bananas with a fork. The softer and riper they are the easier this will be!
It’s OK if there are still lumps.
Add the egg, yogurt, maple syrup, oil, vanilla, baking powder, baking soda, and salt and whisk well to combine.
At this point, the batter is still quite liquid.
Gently fold in the flour until well combined. You want to make sure there are no pockets of dry ingredients left, otherwise, you’ll end up tasting it, but do not overmix.
Doing so will result in dense muffins.
To the batter, toss in blueberries coated in flour and stir a few times until blueberries are evenly dispersed.
Coating berries in flour will help them stay afloat and not sink to the bottom while baking.
Divide the batter evenly into the prepared muffin tin. Using an ice cream scoop with a trigger release can help to ensure every spot has an even amount.
Bake for 20 minutes and allow them to cool for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Muffin Substitutions and Variations
Easy swaps for added flavor and texture are possible with this flexible recipe!
- Egg-free: You can use a chia seed egg or a flax egg in this recipe to make muffins vegan or if you are out of eggs.
- Other fruit: Swap the blueberries for other berries like raspberries, blackberries or strawberries. You could also use diced fruit like apples or peaches.
- Nuts: Chopped almonds, walnuts, or pecans can be added. If you’re feeling adventurous, why not try some chocolate chips!
- Lemon zest: Just a small amount for a light lemon taste, you may also love these healthy lemon blueberry muffins!
Expert Tips and FAQs
- Always spray your muffin tin. Even if it’s a non-stick tin, you want to ensure they pop out easily without falling apart.
- The riper the banana the better. The sweeter and more flavorful it is too.
- Measure flour correctly using the spoon and level method. Otherwise, you’ll pack it in and use too much causing heavier, denser muffins.
- Don’t overmix. Keep the air trapped in the batter!
- Try to not open the oven door so the muffins rise. The sudden temperature change can affect that process and they may collapse.
Keep muffins in the fridge for up to 1 week. Make sure they’re in an airtight container to trap the moisture.
Yes. Transfer muffins to an airtight container or a freezer-friendly bag once baked and completely cooled. Freeze for up to 3 months. Thaw on the counter for a few hours or overnight.
More Healthy Banana Muffins
- Healthy banana oatmeal muffins
- Healthy banana chocolate chip muffins
- Banana protein muffins
- Healthy banana zucchini muffins
- Pumpkin and banana muffins
Healthy Blueberry Banana Muffins
- 3 large very ripe bananas (1 1/4 cups) mashed
- 1 large egg
- 1/2 cup plain yogurt 2%+ fat
- 1/4 cup maple syrup or honey
- 1/4 cup olive, avocado or coconut oil (melted)
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups whole wheat or spelt flour + 1 tbsp for coating berries
- 1 1/2 cups blueberries fresh or frozen (unthawed)
- Cooking spray I use Misto
- Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
- In a large mixing bowl, mash bananas with a fork. Add egg, yogurt, maple syrup, oil, vanilla, baking powder, baking soda, salt, and whisk well to combine.
- Add flour and gently stir with a spatula until well incorporated. Do not over mix otherwise muffins will be tough.
- In a small bowl, toss blueberries with 1 tbsp flour, add to the batter and give a few stirs.
- Divide batter between 12 openings of previously prepared muffin tin (I used trigger ice cream scoop) and you can also add a few blueberries on top. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool for about 5 minutes and then transfer to a cooling rack to cool off more. Enjoy!
- Store: Refrigerate in an airtight container for up to 1 week.
- Freeze: In an airtight container or bag for up to 3 months. Thaw on a counter for a few hours or overnight.
- Bananas: Choose very ripe bananas that are yellow with many brown spots to brown patches. If you like extremely moist muffins, use 4 bananas (2 cups).
- Flour: Do not use all-purpose flour or coconut flour because all flours act differently. You may be OK with white whole wheat flour or wheat pastry flour.
- Liquid sweetener: No dry sweetener like sugar please. You have to keep dry to wet ingredients ratio.
- Yogurt: Use regular or Greek yogurt. 0% fat yogurt will produce more dry muffins but you can use it.