Banana blueberry muffins

Prep Time 15 minutes Cook Time 10 minutes Total Time 25 minutes
Serves 24 mini muffins plus 9 large muffins (or any combination - see notes)     adjust servings

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


  1. Preheat the oven to 375. Prepare muffin tins (see notes).
  2. Mash the bananas in a medium bowl. Add Greek yogurt, honey, oil and vanilla and stir well to combine.
  3. In a large bowl, combine the flour, oats, baking powder, cinnamon, baking soda and salt.
  4. Add the wet ingredients to the dry ingredients and stir just until combined.
  5. Fold in the blueberries gently, so you don’t break them. Be careful not to overmix the batter.
  6. Bake at 375 for 9-10 minutes for mini muffins or for 18-20 minutes for regular-sized muffins.
  7. Let cool for a couple of minutes in the pan, then remove and cool completely.
  8. Extras can be kept in the refrigerator for up to 5 days or stored in the freezer for up to 3 months.

Recipe Notes

Spray 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.

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