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.
(UPDATE: You can watch my daughter and I make these muffins on our Facebook Live video. 💕)
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.
Given our muffin craze, I made you a whole muffin category so you can share in the fun! Check it out!
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!
They are also great for snack time or for sending in for a school lunch. Muffins all day long 🙌
A few quick tips, tricks and substitutions for you…
Notes on banana blueberry muffins:
- 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.)
- You’ll need about 2 medium ripe bananas for this recipe. The more ripe, the better.
- 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 fine to prevent sticking.
- 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 for healthy banana blueberry muffins:
– 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
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!
Whole grain banana blueberry muffins are moist and bursting with fresh fruit flavor! They're a great healthy breakfast or snack. 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 β youβll get about 42-44 mini muffins or about 18-20 regular muffins. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Banana blueberry muffins
Ingredients
Instructions
Notes
Recommended Products
Nutrition Information:
Yield:
20
Serving Size:
1 regular muffin
Amount Per Serving:
Calories: 178Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 271mgCarbohydrates: 24gFiber: 3gSugar: 10gProtein: 3g 
Wendy says
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 says
Thanks Wendy! I definitely find myself snagging one of these muffins at ALL hours of the day π
Anca says
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 says
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 says
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 says
Thanks Ashlyn! We are all about some wholesomeness here – especially when it’s this good and can be enjoyed at all hours π
Lisa @ Chocolate Meets Strawberry says
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! π Wishing you a lovely weekend!
Kathryn says
Thanks Lisa! Don’t make me choose between banana and blueberry – just give me both π
Ilona @ Ilona's Passion says
Great combination of blueberries and banana. I actually love baking with bananas, they add so much moisture to the baked goodies. Pinning!
Kathryn says
Thanks Ilona! Yes they do! Bananas are such a great, healthy way to add sweetness and moisture to baking!
Anja says
My little one is crazy about muffins as well :). I need to try these next!
Kathryn says
I hope you do — mine gobble them up! And I may or may not sneak one myself… π
Cheyanne @ No Spoon Necessary says
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 says
Thanks Cheyanne! They really are great any time of the day π
[email protected] says
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 says
Haha, thanks Karrie! I’m always looking for new ways to make muffins – and use ripe bananas! π
Julie @ Running in a Skirt says
Yum! These are right up my alley. Love the coconut oil sub.
Kathryn says
Thanks Julie! They make a great easy breakfast or snack!
The Little Tourist says
This recipe looks delicious! I love the fresh, plump blueberries in the muffins!
Thanks for sharing at the Friday Favorites π
Kathryn says
Thanks! The blueberries make the muffins so juicy and delicious!
Frugal Hausfrau says
We have a muffin munchkin here, too. These look scrumptious! And thanks for bringing this by Throwback Thursday!! π
Mollie
Kathryn says
Haha π Thanks Mollie!
Winnie says
These muffins are making me HUNGRY !!
They simply looks fantastic.
I like to eat a muffin in the afternoon – with my cup of tea π
Kathryn says
Yes, they are perfect for tea time!!
Jenna @ A Savory Feast says
Mmmm I love healthier muffin recipes like this!
Kathryn says
Me too! A couple of easy ingredients swaps but no sacrifice on flavor – much better way to start the day π
Jenny says
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 says
Yay, I’m so happy to hear that Jenny! Thanks for letting me know π Have a wonderful weekend!
Jenny says
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 says
Excellent! So glad to hear it π If you have a strawberry overload, definitely try my freezer strawberry jam too- no canning required and it’s naturally sweetened with honey – http://www.familyfoodonthetable.com/strawberry-freezer-jam/ Have a wonderful Sunday!
Emily says
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 says
Thanks Emily! I hope you love them!
mom from Michigan says
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 says
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!