These whole grain, naturally sweetened banana blueberry muffins are creamy, moist and bursting with fresh fruit flavor! They make a great healthy breakfast or snack.
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.
And if you think muffins can be unhealthy, well, you’re right.
But not done my way.
My muffins are usually whole wheat/whole grain and 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.
Given our muffin craze, I made you a whole muffin category so you can share in the fun!
And then whip up a batch of these light, bright healthy banana blueberry muffins because they are seriously tasty.
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!
A few quick tips, tricks and substitutions for you...
Recipe Notes:
- Flour: I use whole wheat flour but as I mentioned, you can also use white wheat flour, a gluten-free baking flour or regular all-purpose flour. (Or mix all-purpose and whole wheat flour if you’d like.)
- Bananas: You’ll need about 2 medium ripe bananas for this recipe. The more ripe, the better.
- Muffin tin: I recommend using muffin liners AND spraying them with nonstick cooking spray. This ensure all of your muffin goodness stays together and doesn’t get stuck on the paper. For mini muffin tins, if you don't have liners, just spray the little cups and that will work to prevent sticking.
- Blueberries: You can substitute thawed, frozen blueberries for the fresh in this recipe. Be sure to drain them and pat them dry so they don't have a lot of extra moisture that could affect the muffins. Also note that they might bleed into the batter and affect the color of the muffins.
Finally, since we are making lots, let's talk what to do with the leftovers.
Storage Tips:
– These muffins will keep covered, on the counter, for up to 2 days.
– After that, as with all baked recipes that have banana in them, I recommend you move them to the refrigerator. They will keep there for another 2-3 days.
– You can also freeze the extras. Let the muffins cool completely. Place them in a freezer-safe ziptop bag (that’s labeled!) and freeze for up to 6 months. I like to wrap them individually in aluminum foil before putting them into the bag. It adds an extra layer of protection from freezer burn.
– To thaw, just place one or more muffins in the refrigerator overnight. Serve cold from the fridge or warm in the microwave for about 15-20 seconds.
– You can also warm a muffin in the microwave straight from the freezer in a pinch. Start with 45 seconds and add time (and possibly turn it upside down) as needed.
Hope you give these a try and enjoy!
XO,
Kathryn
Healthy Banana Blueberry Muffins
Ingredients
- 2 ripe bananas, mashed
- ¾ cup plain Greek yogurt (I use non-fat)
- ½ cup honey
- ⅔ cup canola oil (or substitute coconut oil)
- 1 ½ tablespoons vanilla extract
- 2 cups white whole wheat flour
- 1 ½ 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
Instructions
- Preheat the oven to 375. Prepare muffin tins: Spray mini muffin tins with cooking spray and/or line regular-size muffin tins with muffin liners and spray the liners with cooking spray. (This helps avoid any sticking when you peel off the liners.)
- 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.
Wendy
Kids are so funny! Who knows how they decide what they will or won't eat! I'm with your kids on these muffins though. They sound like a delicious pick-me-up to have with my afternoon coffee and I would definitely enjoy a fruity muffin for breakfast! Safe travels!
Kathryn
Thanks Wendy! I definitely find myself snagging one of these muffins at ALL hours of the day 😉
Anca
I'm sorry, it's not clear for me how much joghurt should we put in this recipe. 3/4 of? A cup? In ml that it would be?!... I really want to try it for my son, they sound healthy and tastefull. My compliments!
Kathryn
Hi Anca! Yes - 3/4 of a cup. Sorry for the confusion - I'll update the recipe now. Hope you enjoy them!
Ashlyn // Dollop Of Yum
I love to eat muffins at all different times of the day as well. I also love how used healthier and more wholesome ingredients in these! They look absolutely delicious!
Kathryn
Thanks Ashlyn! We are all about some wholesomeness here - especially when it's this good and can be enjoyed at all hours 😉
Lisa @ Chocolate Meets Strawberry
Ooh, these look right up my alley! The muffin combinations that come out of your kitchen are always seriously delectable, Kathryn, and so healthy. It looks like these ones are a perfect 'best of both worlds' kind of hybrid for those days when you just can't choose between banana and blueberry. Sounds great to me! 🙂 Wishing you a lovely weekend!
Kathryn
Thanks Lisa! Don't make me choose between banana and blueberry - just give me both 😉
Ilona @ Ilona's Passion
Great combination of blueberries and banana. I actually love baking with bananas, they add so much moisture to the baked goodies. Pinning!
Kathryn
Thanks Ilona! Yes they do! Bananas are such a great, healthy way to add sweetness and moisture to baking!
Anja
My little one is crazy about muffins as well :). I need to try these next!
Kathryn
I hope you do -- mine gobble them up! And I may or may not sneak one myself... 😉
Cheyanne @ No Spoon Necessary
Giiirl, you can never go wrong with muffins! I don't know what it is about those things, but they are so delicious! And addictive! I love all types of muffins (aside from muffin tops on my body- hahaha), and these beauties are calling my name! Banana and blueberry is a killer combo! These would be perfect for any time of the day. Cheers, girlfriend! Oh, and such a genius way to get kids to eat their veggies- in muffin form!! Love it! <3
Kathryn
Thanks Cheyanne! They really are great any time of the day 🙂
karrie@TastyEverAfter
Your children are very smart because I'd eat everything in a muffin form too! We always have so many ripe bananas lying around and need a different recipe than my normal banana bread. Trying this next time.
Kathryn
Haha, thanks Karrie! I'm always looking for new ways to make muffins - and use ripe bananas! 🙂
Julie @ Running in a Skirt
Yum! These are right up my alley. Love the coconut oil sub.
Kathryn
Thanks Julie! They make a great easy breakfast or snack!
The Little Tourist
This recipe looks delicious! I love the fresh, plump blueberries in the muffins!
Thanks for sharing at the Friday Favorites 🙂
Kathryn
Thanks! The blueberries make the muffins so juicy and delicious!
Frugal Hausfrau
We have a muffin munchkin here, too. These look scrumptious! And thanks for bringing this by Throwback Thursday!! 🙂
Mollie
Kathryn
Haha 🙂 Thanks Mollie!
Winnie
These muffins are making me HUNGRY !!
They simply looks fantastic.
I like to eat a muffin in the afternoon - with my cup of tea 🙂
Kathryn
Yes, they are perfect for tea time!!
Jenna @ A Savory Feast
Mmmm I love healthier muffin recipes like this!
Kathryn
Me too! A couple of easy ingredients swaps but no sacrifice on flavor - much better way to start the day 🙂
Jenny
These were a Friday afternoon win. It's a good recipe to make with a little person's help. I substituted applesauce for the oil. They were awesome.
Kathryn
Yay, I'm so happy to hear that Jenny! Thanks for letting me know 🙂 Have a wonderful weekend!
Jenny
I made these this morning with fresh strawberries instead of blueberries, as a way to use up the massive amounts of strawberries we acquired picking yesterday. Cooking time took slightly longer, since the cut berries added more moisture, but they are AMAZING. Highly recommend trying. Next up: your strawberry oat bread.
Kathryn
Excellent! So glad to hear it 🙂 If you have a strawberry overload, definitely try my freezer strawberry jam too- no canning required and it's naturally sweetened with honey - https://www.familyfoodonthetable.com/strawberry-freezer-jam/ Have a wonderful Sunday!
Emily
I love banana and love muffin too. <3 Look at your muffins, they are so delicious and can't wait to try eat them :d Sooooo good.
Kathryn
Thanks Emily! I hope you love them!
mom from Michigan
is the vanilla amount correct? it seems like quite a lot bc I bake other cakes and cookies that don't require so much. Thanks
Kathryn
Hi, yes, that's the correct amount of vanilla for the full recipe, which makes a lot of muffins! It's almost a double recipe so that might be why it seems like a lot of vanilla. I hope you try them!