Healthy blueberry banana muffins are one of those recipes I find myself making on repeat because they check all the boxes: easy, kid-approved, freezer-friendly, and made with simple ingredients I almost always have on hand. Plus, a perfect way to use up ripe bananas!
As a dietitian mom, I love having muffins prepped for the week because they're an easy breakfast, snack, lunchbox addition, or something to grab when everyone suddenly decides they're starving five minutes before we need to leave the house.
And if you're anything like me, there's a good chance you've had a few overripe bananas sitting on the counter and a container of blueberries that needs to be used up. That's exactly how these muffins came to be! They're soft, fluffy, naturally sweetened with ripe bananas, and packed with juicy blueberries in every bite. Plus, they come together in one bowl with simple pantry staples.
Why You'll Love These Healthy Blueberry Banana Muffins
- naturally sweetened with ripe bananas
- soft and fluffy texture
- easy one-bowl recipe
- freezer-friendly making them perfect for prep
- toddler and kid approved (even husband approved!)
- great for breakfast or snacks
- perfect way to use ripe bananas
- made with simple pantry ingredients
You should also check out my blueberry zucchini muffins or blueberry muffin tops for more blueberry breakfast options! Love prepping at least one breakfast item at the beginning of the week to help mornings go smoother.
Jump to:
- Why You'll Love These Healthy Blueberry Banana Muffins
- Ingredients You Need
- How to Make Your Healthy Blueberry Banana Muffins
- Hint for the Best Blueberry Banana Muffins
- Substitutions
- Variations
- Equipment
- Storing Your Blueberry Banana Muffins
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Healthy Blueberry Banana Muffins
Ingredients You Need
Here's what you'll need to make these healthy blueberry banana muffins for toddlers:
- bananas - ripe bananas add natural sweetness and help keep these muffins soft and moist
- eggs - help provide structure and create a fluffy texture
- butter or olive or coconut oil - adds richness and moisture
- vanilla extract - adds warm flavor that pairs perfectly with banana and blueberry
- flour - all-purpose creates a light and fluffy muffin texture, while oat flour creates a more hearty texture
- rolled oats - adds a little extra fiber and texture
- baking powder + baking soda - help the muffins rise while staying tender
- salt - help enhance the flavor
- cinnamon - adds warmth and complements the banana flavor
- blueberries - fresh or frozen blueberries both work great
- maple syrup - optional but adds extra sweetness if desired
See recipe card for quantities.
How to Make Your Healthy Blueberry Banana Muffins
- Step 1: Preheat oven to 350°F and line a 12-cup muffin tin with liners. In a large bowl, whisk the flour, rolled oats, baking powder, baking soda, cinnamon, salt, and optional chia seeds.
- Step 2: Then mash the bananas, then whisk in the eggs, melted butter or oil, and vanilla until smooth. Stir until just combined. If the batter seems very thick, add 2-3 tablespoons of milk.
- Step 3: Gently fold in the blueberries, being careful not to overmix the batter.
- Step 4: Divide the batter evenly between the muffin cups and bake for 20-25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Let cool before serving and enjoy.
Hint for the Best Blueberry Banana Muffins
For the softest, fluffiest muffins, use very ripe bananas with lots of brown spots! They'll add the most natural sweetness and moisture. Be careful not to over-mix the batter once you add the dry ingredients, as this can make the muffins dense instead of light and tender. If using frozen blueberries, fold them in straight from the freezer to help prevent excess moisture and keep the batter from turning purple.
Substitutions
These healthy blueberry banana muffins are pretty flexible to adjust and fit to your dietary needs. Here are some substitutes if needed:
- dairy-free - use coconut oil instead of butter
- egg-free- try flax eggs, though the texture may be slightly denser
- gluten-free - use certified gluten-free oats and a 1:1 gluten-free flour blend
Variations
Feel free to change up these blueberry banana muffins and put your own twist on them! Here are some easy ideas:
- add chia seeds - mix in 1-2 tablespoons chia seeds for a fiber boost
- make them mini - bake as mini muffins for toddler snack trays or lunchboxes
- add lemon - try adding a little lemon zest for a blueberry lemon banana muffin variation
- add a crumble topping - top with a simple oat crumble (oats + almond flour + butter + cinnamon + brown sugar) before baking for a bakery-style muffin
If your little one loves blueberry anything, then you need to try my blueberry zucchini muffins or blueberry cottage cheese muffins for more easy breakfast preps!
Equipment
You only need a few basic kitchen tools to make these healthy blueberry banana muffins. Grab a large mixing bowl for combining the batter, a whisk or fork for mashing the bananas and mixing the wet ingredients, measuring cups and spoons, and a standard 12-cup muffin tin. I also like using muffin liners for easier cleanup (you can spray them to help with sticking), but they're optional. A silicone spatula is helpful for folding in the blueberries and scraping every last bit of batter into the muffin pan
Storing Your Blueberry Banana Muffins
Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze for up to 2 months.
Tiff's Dietitian Tip
Pair these blueberry banana muffins with a protein-rich food like Greek yogurt, cottage cheese, milk, or a nut/seed butter for a more balanced breakfast or snack. While the bananas, oats, and blueberries provide carbohydrates for energy, adding protein and healthy fats can help support longer-lasting fullness and keep little ones satisfied between meals.!
FAQ
Either one works!
Yep! You can use oat flour but the muffins might be slightly denser.
Absolutely! Bake mini muffins for about 10-15 minutes.
Yes. The ripe bananas provide plenty of natural sweetness, but if you prefer a slight more sweetness then I'd add in ¼ cup of maple syrup!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these healthy blueberry banana muffins:
Healthy Blueberry Banana Muffins
Equipment
Ingredients
- 2 ripe bananas mashed
- 2 large eggs
- ¼ cup melted butter or coconut oil
- 1 teaspoon vanilla extract
- 1 cup all-purpose or oat flour
- ½ cup rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½-3/4 cup blueberries fresh or frozen
- ¼ cup maple syrup optional for added sweetness
- optional: 2 tablespoons chia seeds
- optional: 2-3 tablespoons milk if batter seems too thick
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with liners. In a large bowl, whisk the flour, rolled oats, baking powder, baking soda, cinnamon, salt, and optional chia seeds.
- Then mash the bananas, then whisk in the eggs, melted butter or oil, and vanilla until smooth. Stir until just combined. If the batter seems very thick, add 2-3 tablespoons of milk.
- Gently fold in the blueberries, being careful not to over-mix the batter.
- Divide the batter evenly between the muffin cups and bake for 20-25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Let cool before serving and enjoy.
Notes
- Use very ripe bananas with lots of brown spots for the sweetest flavor and softest texture.
- Fresh or frozen blueberries both work well. If using frozen blueberries, add them straight from the freezer to help prevent excess moisture.
- If your batter seems very thick, add 2-3 tablespoons milk to help loosen it slightly.
- If you want to use almond flour, then I'd use 1 ½ cups instead of just the 1 cup.
- For an extra nutrition boost, stir in 1-2 tablespoons chia seeds or hemp hearts.
- These muffins are lightly sweetened from the bananas, making them a great option for babies, toddlers, kids, and adults. Though, they def taste a bit sweeter with ¼ or ⅓ cup of maple syrup!
- You can make this recipe as 12 regular muffins, 24 mini muffins, or an 8x8 snack cake.
- Store extras in the freezer for an easy grab-and-go breakfast or snack throughout the week.
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