BEST Banana Blueberry Muffins – The Healthy Maven

Make a batch of these for a healthy breakfast or snack Banana Blueberry Muffins. Naturally sweetened with ripe bananas and fresh or frozen blueberries, these muffins are a delicious way to satisfy your hunger!

The BEST Banana Blueberry Muffins!

We’re on some serious muffin kick here! They are just the perfect snack, breakfast or even dessert and my whole family loves them. I also appreciate that muffins freeze well because I’m always trying to make healthy options for my 1 year old.

These banana blueberry muffins are made with simple ingredients you probably already have on hand and are a great accompaniment to those browning bananas you have on your countertop or in your freezer. In fact, the browner the better!

Most importantly, the flavor is perfect and honestly can’t be beat!

Ingredients in Banana Blueberry Muffins

• Mashed Bananas – Use extra ripe bananas. The more mature the better! You can mash them with the back of a fork or a potato masher. Bananas are used as a sweetener in this recipe.
• blueberries – frozen or fresh blueberries both work!
• all purpose flour – You could also use whole wheat flour or gluten-free flour, but I haven’t tested it myself.
• baking powder + baking powder – To the rise.
• Cinammon – adds a nice spicy sweetness.
• Salt – This helps to boost the flavors, but you can omit if you’re watching your sodium.
• coconut oil – I used coconut oil to keep these blueberry banana muffins dairy-free, but you could use butter too.
• vanilla extract – Adds a delicious vanilla bean flavor
• Almond milk – You can also use another non-dairy milk or regular cow’s milk.
• egg – 1 large egg to help muffins bind and a source of protein.

How to make Blueberry Banana Muffins

STEP 1: MIX DRY INGREDIENTS

In a medium bowl, mix flour, baking powder, baking soda and salt

STEP 2: MIX + COMBINE WET INGREDIENTS

In a large bowl, mix mashed bananas with coconut oil. Add the vanilla, almond milk and egg and mix well. Slowly stir the dry ingredients into the wet ingredients until just combined. Fold in the blueberries.

STEP 3: bake muffins

Divide the batter evenly into the muffin tin. Bake for 20-25 minutes or until edges are lightly browned and tops spring back. Test muffins by sticking a toothpick in the center and if it comes out clean, the muffins are done. Let cool in pan for 20 minutes before turning onto a wire rack to cool completely.

Simple Substitutions

These Banana Blueberry Muffins taste delicious just the way they are, but there are a few swaps and substitutions you can make if needed or desired

swap berries – You can easily swap blackberries or raspberries in place of fresh or frozen blueberries. Either fresh or frozen will work.

Sub in chocolate chips – You can omit the blueberries and use 1/2 cup chocolate chips and banana chocolate muffins instead!

Change the milk – I like unsweetened almond milk in these blueberry oatmeal muffins, but any plant-based milk will do, too. Milk will likely work as well, but note I haven’t tested it myself.

replace flour – I tested these with regular all-purpose white flour. I would imagine they would work with gluten free flour or whole wheat flour (for a fiber boost!), but note I haven’t tested them.

Swap out the coconut oil – Don’t have coconut oil or are allergic to coconuts? Feel free to substitute with butter. Just make sure to melt it.

*Note: I have not attempted to make these muffins without the egg. You’re welcome to try replacing it with a flax egg, but I haven’t tested it so be warned!

storage + freezing

Allow these banana blueberry muffins to cool completely before placing in an airtight container. Store at room temperature for up to three days. These muffins refrigerate and freeze well if you need to keep them longer.

Freeze: Store in a single layer in a large Ziploc bag (you may need to use more than one bag). Take out of the freezer a few hours before eating to bring it to room temperature.

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