These whole grain, naturally sweetened banana blueberry muffins are creamy, moist and bursting with fresh fruit flavor!
I’ve got a choose-your-own-adventure recipe for you today.
These banana blueberry muffins can be made big or small or both. (I do both. We like options around here.)
If you haven’t noticed, I’ve got some serious muffin munchkins in my house. We have muffins at breakfast, snack, school lunch, sometimes even a savory variety for dinner.
There was a time, when M was a toddler, that I could get her to eat anything if it came in muffin form. I whipped up some seriously crazy concoctions and she took them down! J, my little boy, has followed suit and loves pretty much anything I serve in muffin form.
And if you think muffins can be unhealthy, well, you’re right. But not done my way. My muffins are always whole wheat/whole grain and mostly naturally sweetened – just like these ones are. I even have lots of options that are made without butter or oil for a super light indulgence.
And then whip up a batch of these light, bright banana blueberry muffins because they are seriously tasty. Full of fresh fruit and tangy Greek yogurt, these muffins are perfect for breakfast time or an afternoon pick-me-up.
And the extras freeze beautifully, so you can stash some away in your freezer for busy mornings. I love when breakfast is already made for me!
Hope you enjoy these!
P.S. I’m headed out for spring break with my family this weekend. (We will be beaching it up in Florida with my in-laws and I am SO excited!) But don’t worry, I have plenty of deliciousness planned for you so you won’t go hungry. And I have plenty of food packed for us — including a baggie of these muffins — so we’ll be all set on vacation, too. Happy spring, friends!
Banana blueberry muffins
Whole grain banana blueberry muffins just bursting with fresh fruit flavor!
- 2 ripe bananas, mashed
- 3/4 cup plain Greek yogurt (I use non-fat)
- 1/2 cup honey
- 2/3 cup canola oil (or substitute coconut oil)
- 1 1/2 tablespoons vanilla extract
- 2 cups white whole wheat flour
- 1 1/2 cups oats (I use old fashioned)
- 4 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 heaping cup fresh blueberries
- Preheat the oven to 375. Prepare muffin tins (see notes).
- Mash the bananas in a medium bowl. Add Greek yogurt, honey, oil and vanilla and stir well to combine.
- In a large bowl, combine the flour, oats, baking powder, cinnamon, baking soda and salt.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Fold in the blueberries gently, so you don’t break them. Be careful not to overmix the batter.
- Bake at 375 for 9-10 minutes for mini muffins or for 18-20 minutes for regular-sized muffins.
- Let cool for a couple of minutes in the pan, then remove and cool completely.
- Extras can be kept in the refrigerator for up to 5 days or stored in the freezer for up to 3 months.
Recipe NotesSpray the mini muffin tins with cooking spray or line regular-size muffin tins with muffin liners.
I like making both sizes of these muffins - and my kids are fans of both! You can make 24 mini muffins and 9 large muffins or 18 mini muffins and 12 large muffins. Or you can do all of one size or the other — you’ll get about 42-44 mini muffins or about 18-20 regular muffins.
Adapted from Grain Crazy.
|Amount Per Serving||As Served|
|Calories 230 Calories from fat 13|
|% Daily Value|
|Total Fat 1||2%|
|Saturated Fat 0||0%|
|Dietary Fiber 3||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Sat Fat||Less than||25g||80g|