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This simple, delicious Healthy Blueberry Banana Muffins recipe is sure to create the best blueberry muffins you’ve ever had! Made with whole wheat flour, cinnamon, and fresh blueberries, these treats are moist, healthy, and perfectly fluffy.
The best blueberry muffin recipe… ever
When I was growing up, my family would always look forward to the blueberry muffins my grandma would bake. They were the biggest muffins I’d ever seen, filled with more blueberries than I could count and topped with a delicious crystalized sugar. The top was always my favorite part!
I’ve never been able to find a recipe that tastes exactly like hers did. After all, it’s so hard to beat that old fashioned, full-stick-of-butter and granulated sugar taste! But, after a lot of experimentation, I’d say this recipe comes pretty close in the flavor department.
Like my grandma’s recipe, this one is kept simple. It doesn’t call for any almond or coconut flour, flax seeds, or interesting adaptogens. Instead, I kept this recipe easy by using real, whole ingredients, many of which you probably already have in your pantry!
I also love making my Blueberry Muffin Smoothie to have with these muffins since I get thirsty after eating so many of them.
I can’t wait for you to try these delicious muffins. So, enough of the chit-chat… let’s dive in!
Ingredients used to make banana blueberry muffins
You’ll see that this ingredient list is made up of items that you don’t always see in muffin recipes. For starters, we’re using whole wheat flour in place of regular flour, and we’re using coconut oil in place of vegetable or canola oil. I also used honey as an all-natural sweetener!
These, along with some other ingredients, are simple swaps that make this recipe healthier than standard muffin recipes.
Here’s everything you’ll need:
- White whole wheat flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Bananas
- Eggs
- Coconut oil
- Honey
- Vanilla
- Blueberries
- Whole wheat flour
Tools needed to make this recipe
As far as kitchen items go, you’ll only need 5 tools to create this recipe.
- Muffin tin
- Nonstick spray or muffin liners
- Small mixing bowl
- Large mixing bowl
- Ice cream scoop or measuring cup
How to make healthy blueberry banana muffins
These muffins are a breeze! All you do is mix the ingredients (in various combinations – be sure to follow the directions as listed), and then toss ’em in the oven! In total, set aside about 25 minutes for these muffins.
To begin making this blueberry muffin recipe, preheat the oven to 375F and prepare a muffin tin with spray or liners.
In a small bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
Then, in a large bowl, mash the bananas until they’re smooth. Whisk in the eggs, coconut, oil, honey, and vanilla untill combined.
Fold in the flour, careful not to over-mix.
Mix the blueberries with the flour, then gently fold them into the batter.
Use an ice cream scoop or measuring cup to scoop the batter into the prepared muffin tin.
Lastly, bake for 18-20 minutes, or until a toothpick comes out clean.
Muffin substitution options
Missing an ingredient or two? Here are some easy swaps that you may find handy!
- Baking soda: If you find yourself out of baking soda, use extra powder! For this recipe, you’ll need 3 tsp.
- Eggs: Rather than using eggs, you can use applesauce or chia seeds! If using applesauce, you’ll need 1/2 cup for this recipe. As for chia seeds, mix 2 tbsp seeds with 6 tbsp water. Mix and let sit for 15 minutes, and then add it to the batter where it calls for eggs.
- Coconut oil: In place of coconut oil, any cooking oil (vegetable, canola, avocado) can be used.
- Honey: Feel free to use maple syrup or molasses in place of honey. Add to taste, as you may need slightly more or less depending on what you use.
- Blueberries: Aren’t a huge fan of blueberries? Add a different fruit! Any berry will work in place of blueberries, whether it be strawberries, raspberries, or blackberries!
Note: I recommend using no more than 1-2 substitutes, as using too many could change the final result and flavor of your muffins.
Tips for making blueberry banana muffins
Here are some tips for making your healthy blueberry banana muffins. Hint: You can totally enjoy these for breakfast!
Can these be eaten for breakfast?
Well, of course! Muffins are great because they work as snacks, desserts, and even breakfasts. Grab one on your way out the door, and you have a filling, nutrient-dense morning meal.
Can I add chocolate to this recipe?
Definitely. These muffins taste wonderful when chocolate chips are sprinkled into the batter! Feel free to add some if you wish.
Can I use frozen blueberries?
Yes! Though I prefer to use fresh, frozen blueberries will work in this recipe. But, don’t forget to wash them before adding to the batter! Just like fresh fruit, frozen fruit should be washed prior to eating or cooking.
How should I store blueberry muffins?
These muffins can be stored in a securely sealed container in the refrigerator for up to 4 days. Be sure to use an airtight container to prevent the muffins from drying out.
Baking tip:
When the muffins are baking, refrain from opening the oven door too many times. This causes the heat to escape, which can prevent your muffins from getting nice and fluffy.
Love blueberry muffins? Try these tasty recipes next!
Looking for more muffinspiration? Here are some delicious flavors that you’ll love. If you liked my blueberry banana muffins, these recipes will be a hit!
- Matcha Blender Muffins
- Healthy Sweet Potato Muffins
- Paleo Pumpkin Muffins
- Gluten Free Chocolate Zucchini Muffins
- Healthy Strawberry Banana Muffins
Healthy Blueberry Banana Muffins
This simple, delicious Healthy Blueberry Banana Muffins recipe is sure to create the best blueberry muffins you’ve ever had! Made with whole wheat flour, cinnamon, and fresh blueberries, these treats are moist, healthy, and perfectly fluffy.
Ingredients
- 1.5 cups white whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 2 overripe bananas
- 2 eggs (room temperature)
- 1/2 cup melted coconut oil (cooled)
- 1/3 cup honey
- 1 tsp vanilla
- 1.5 cups fresh blueberries
- 1 tbsp whole wheat flour
Instructions
- Preheat oven to 375F and prepare muffin tin with spray or liners.
- In a small bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, mash bananas until smooth. Whisk in eggs, coconut oil, honey, and vanilla until combined.
- Fold in flour, careful not to over- mix.
- Mix blueberries with flour, then gently fold into batter.ย
- Use an ice cream scoop or measuring cup to scoop into prepared muffin tin.
- Bake for 18-20 minutes or until toothpick comes out clean.
There may be affiliate links in this post!ย By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat ๐
ERIN N says
So good!! I had some blueberries and bananas I needed to use up and this was perfect for that!!
★★★★★
Erin says
Hi Erin, so happy you loved them so much!! ๐
Whittney says
Can I use all purpose flour instead?
Erin says
Hi Whittney, that should be okay as a sub. I haven’t tried it but let me know how they come out!
Ali says
These came out amazing! I used oat milk instead of almond. Super easy recipe, will definitely make again!
★★★★★
Erin says
Hi Ali, so happy you loved them and made them your own!! ๐
Eliza says
I really like these muffins! I add 1/4 cup of walnuts and I love having those in there. I usually make a big batch and have some for breakfast and freeze the rest.
★★★★★
Erin says
Hi Eliza, so glad you loved them and made them your own! ๐
Avery says
I love these muffins!!! Theyโre so delicious and flavorful! They make a great snack or breakfast and are so easy!! One of my favorite snack recipes of hers!
★★★★★
Erin says
Hi Avery, so happy you loved them!!
Erin N says
I make these often on Sundays and they are the perfect breakfast all week ๐ thanks Erin for the delicious recipes!
★★★★★
Erin says
Hi Erin, I am so happy you loved them!!
kelley says
Has anyone used an air fryer oven to bake the muffins?
Stephanie says
Hi, do you know how many calories are in each muffin?
Thanks.
Erin says
Hi Stephanie, yes there are 158 per muffin. The nutrition facts can be found at the very bottom of the recipe card.
Kara says
So easy to make and delicious! I keep overripe bananas in the freezer so I thawed them out and they worked great. I subbed in vegetable oil instead of coconut. Love that it makes 12 XL muffins but I still wish I doubled the recipe!
★★★★★
Erin says
Hi Kara, such a great idea and glad you loved them!
Megan T says
My favorite go to when I have overripe bananas! So quick and easy and taste soo good. Even better when toasted with some peanut butter!
★★★★★
Erin says
Hi Megan, yes! I love having overripe bananas for so many recipes and love the addition of pb!
Bethany Eitel says
These were so easy to make and turned out so good!!! Will be making again.
★★★★★
Erin says
Hi Bethany, so glad you loved the muffins!!
Kayla says
These muffins are so good! Easy to make, full of flavor, and so fluffy! Today a added a bit of Blueberry Granola Butter on top and it was a killer combo! LOVE!
★★★★★
Erin says
Hi Kayla, so glad you loved them and great addition!!