Blueberry Banana Muffins

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!

Very ripe bananas Egg Plain yogurt Maple syrup or honey Olive, avocado, or coconut oil Pure vanilla extract Baking soda Baking powder Salt Whole wheat or spelt flour Blueberries Cooking spray

Ingredients You Need

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 muffin tin 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!


Refrigerate in an airtight container for up to 1 week. Or freeze in an airtight container or bag for up to 3 months. Thaw on a counter for a few hours or overnight.


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