Healthy Blueberry Banana Muffins
These healthy blueberry banana muffins are soft, fluffy, naturally sweetened with ripe bananas, and packed with juicy blueberries. Made with simple pantry staples, they're perfect for breakfast, snacks, lunchboxes, or meal prep for busy families.
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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