My family loves these healthier muffins! My banana blueberry muffins are so good. Made with reduced sugar, whole grains, and naturally sweet banana, they’re perfect for the entire family.
These easy banana blueberry muffins are a mash-up of our popular blueberry muffins, banana muffins, and this healthier banana bread. These better-for-you muffins taste incredible and, thanks to the banana, are super moist in the middle!
This muffin recipe calls for eggs, but if you are looking for an egg-free or vegan recipe, try our easy vegan blueberry muffins!
Key Ingredients
- Bananas: I love baking with bananas. They add moisture and sweetness, which allows us to reduce the sugar in our muffin recipe. I use 2 large bananas; the riper, the better!
- Blueberries: Fresh or frozen blueberries are great. If you are using frozen, do not thaw them before adding them to the batter, otherwise they will make your muffins purple.
- Flour: For these muffins, you can use 100% whole wheat, spelt, or white whole wheat flour. If you are sensitive to whole wheat flour, you can make a 50:50 blend of whole wheat and all-purpose flour, as we do for these whole wheat pancakes.
- Coconut Oil: I usually use butter for baked goods, but I opt for melted coconut oil in these muffins. Coconut oil goes a bit further in the moisture department than butter, so you can use it a little less and get the same results.
- Sugar: Use your favorite type of sugar for these muffins. Plain granulated sugar is fine, or you can swap it for something a little less processed, like coconut sugar.
- Egg: This helps to add some structure, but a flax egg should also do the trick.
- Baking Powder and Baking Soda: These help our muffins brown and rise nicely.
- Salt and Vanilla: Both make our muffins taste amazing!
How to Make Banana Blueberry Muffins
These muffins are quick and easy to make. Whisk your dry ingredients together in one bowl and combine the wet ingredients in another bowl. I just use a fork to mash my banana. If it’s nice and ripe, it will mash down into a paste quickly!
Combine the wet and dry ingredients, and then fold in your blueberries. Remember, if you are using frozen berries, add them frozen. Divide the batter between muffin cups, and then, if you’d like a crunchy top, add a sprinkle of turbinado sugar to each muffin top before baking.
When baking muffins, I like testing their doneness by gently touching them. It’s ready to come out of the oven if it bounces back. If my finger leaves an indent, the muffins need a little more time.
These healthier muffins bake up to be moist, tender, and delicious. They also smell incredible! For another easy recipe, try our lemon blueberry muffins!
Easy Banana Blueberry Muffins
- PREP
- COOK
- TOTAL
These healthier banana blueberry muffins are a spin-off from our blueberry muffin recipe. We add whole grains and ripe bananas and reduce the sugar. These muffins are lower in calories, fat, and sugar but still taste great! Feel free to swap the blueberries for other fruit. Diced apples, peaches, raspberries, strawberries, or blackberries are all excellent.
You Will Need
4 tablespoons (56g) coconut oil, melted and cooled
¾ cups (190g) whole wheat flour, white whole wheat, or spelt flour
⅓ cup (65g) sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon fine sea salt
2 large ripe bananas, mashed with a fork, about 1 cup
1 large egg
½ teaspoon vanilla extract
1 to 3 tablespoons water or milk, as needed
6 ounces blueberries, fresh or frozen (do not thaw), about 1 cup
1 tablespoon turbinado sugar, optional for muffin tops
Directions
1Preheat the oven to 350°F (177°C). Line 12 muffin cups with paper liners or spray with non-stick cooking spray.
2Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
3In another bowl, whisk the melted coconut oil, mashed banana, egg, and vanilla until blended.
4Add the banana mixture to the bowl with the dry ingredients, and then use a fork to combine. (Only mix until combined; try not to beat the batter too much. This will make the baked muffins dense.)
5If the batter seems too thick or dry, stir in a tablespoon or two of water or milk.
6Fold in the blueberries.
7Fill muffin cups ¾ full then sprinkle the tops with turbinado sugar (optional).
8Bake until a toothpick can be inserted and comes out clean, 20 to 25 minutes.
Adam and Joanne's Tips
- Storing: Baked muffins can be stored at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
- Gluten-free muffins: Use your favorite store-bought gluten-free flour blend. We are partial to Bob’s Red Mill.
- Flour: If you find 100% whole wheat too dense, cut it with some all-purpose flour (so do a 50:50 blend of whole wheat and all-purpose flour).
- Using less oil: ¼ cup of oil seemed right for lowering the fat while keeping the muffins nice and moist. To reduce the fat even more, you can try replacing some or all of the oil with applesauce. We have not tried this*
- The nutrition facts provided below are estimates.
HI. Can i substitute the egg with chia or flax seed? Thank you so much. Everything i tried turned out delicious. Best recipes ever.
Hi Cynthia, A flax egg (or chia egg) will work in these muffins!
thanks your recipes are beautiful
This is my go to muffin recipe. I made it as the recipe called for the first time but accidentally added 1/2 cup sugar. They were a bit dense and sweet. After a couple of tries I’ve made some substitutions. I use 1/2 wheat flour & 1/4 cup all purpose flour. I also add about 1 Tbsp extra sugar. I know they aren’t as healthy but it works for me.
Just curious, can I use Stevia instead of sugar?
Hi Joyce, Unfortunately, we have never tested stevia in this recipe so you may need to do some testing yourself. I’d use the recommendations from the stevia packaging for substituting the sugar.
I only use apple sauce instead of oil. You can’t tell the difference, it’s always delicious.
They are delicious and so moist! I used a little less coconut oil and substituted honey for sugar.
These muffins are so very delicious, moist and light. Nice to eat them, knowing they are healthy. Easy recipe, too!
I just made these and they are really light even though I used whole wheat pastry flour and stone ground whole wheat flour. I also added chopped walnuts and they turned out delicious! My husband loves them, so I’ll be making these again. Thanks for a great, healthy alternative!
Good morning, Thank you for this wonderful healthy blueberry muffin recipe. These are the only muffins I make. The are delicious and sooo easy. My family loves them. I always make the muffins for family and friends when they come to visit. Thanks again. 🙂
These were delicious. I added some white choc chips as I had some lying around. Made 10 normal muffin size.
Best muffins I have ever made! Soft and tasty. I highly recommend this recipe.
Delicious
These muffins are perfect! Even at high altitude the muffins were light in texture and not dry. Thank you for sharing.
I haven’t made this recipe yet, but going to try them soon. I just had to comment on substituting app!esauce for the oil. I do this all the time with cakes,etc.,with delicious,moist results. Haven’t had a failure yet!!!
Absolutely amazing I now make them every week I keep the bananas but change the fruit, raspberries sultans apple the are just so moreish (Lush) thank you
Not what I was expecting!!
Absolutely DELICIOUS!!!
Super easy to make!
Perfect snack for a lunch box!!
Made these fo my grandson that has quite strick food guide. I used gluten free flour for his sensitivity to it and coconut sugar. Now lm going to have to make more as l ate two and am not a cake person.
And hubby also helped himself and couldn’t stop. Sorry Hugh Nanny will make more tomorrow ?
I’m really grateful for this amazingly yummy-easy recipe! As a have an extra ripe bananas, and blueberries started to rot, What a delicious healthy muffins! Thank you very much.
I’m a pregnant lady who was craving muffins on the healthier side… these came out so delicious! I will definitley make again.
Wow – these were extremely tasty!!!
First time ever making muffins! Lemon blueberry sounded lovely, so gave them a go. Could not believe they had come out of my oven!!
AMAZING!!! I baked this for my first blueberry muffin attempt and it’s perfect! Soft and fluffy and tasty and so satisfying! ???
This was the best muffin recipe. So easy. I used the flax seed egg and frozen wild blueberries. Great way to use up bananas that otherwise might be thrown away. Muffins were delicious and very moist.
These muffins are delicious! I followed the exact directions, kept them in the oven for 25 mins. Thanks for sharing!
Turned out amazing, used evoo and did not need the water or milk. Added qtr cup coconut but was not enough to really taste it so will add more next time! Sprinkled sugar on top for fun and these were absolutely delicious, thank you so much for the recipe.
I absolutely love these muffins! Well, not completely true, my husband and my teenage son love them too!!! I stick to the recipe, enjoying the low amount of sugar. The taste is totally fantastic, the smell while baking oh-la-la! and the texture is just right, soft, not dry at all and very, very tasty! During the lock-down, I’m baking them 2x per week as they disappear very fast! 😉
I only have all-purpose flour so could you please advise if that changes how many cups of flour I would need for this recipe?
You should be able to use the same amount of all-purpose flour. The muffins might be a little lighter in texture in the middle.
Beautiful muffins. My Family loved them and to me if my kids like anything I make that is all that matters and they loved them Cheers
Best muffin recipe EVER! Thank you for sharing!! I’m using Wilton Jumbo muffin pans and tripled the recipe to make exactly 12 perfectly moist jumbo muffins (because one regular sized muffin is never enough in my house). Subbing half applesauce for half the oil works perfectly! If you want to see more of the banana, mash half the amount you are using and stir it in with the flour, etc. Then, slice the other half and fold it in with the blueberries just before scooping into cups. I used the same amount of strawberries instead of blueberries listed in the recipe for my second batch and they are AH-MAZING ?
I made these for the first time this morning. They are delicious and moist. This recipe is a keeper!!
Can I replace the blueberries with anything else or can I just leave them out ? Thanks
Other kinds of berries, chocolate chips or nuts can be added instead. You can also leave them out.
This recipe is slightly different from the banana chocolate chip bread recipe I always use, so I tried it today. It turned out really good. I loved it. Very moist bread. Thank you for your delicious recipe.
Just made these and were super moist and delicious. I used applesauce instead of oil and instead of baking powder I added 220g of vanilla Greek yoghurt. Halved the sugar and added more cinnamon. Husband loved them who never eats cakes ?
These were great!! Not to sweet. I used 3 tablespoons of almond milk to help stir. Thanks for the great recipe. My 3 year old ate 2 immediately and has asked to make more tomorrow.
I doubled this recipe and it was great! I used Olive Oil (not extra virgin) and it added a light touch to the banana bread. It was moist. I reduced the sugar by 1/2 since the kids don’t miss it and the bananas add a natural sweetness. LOVE IT.
What a recipe! Thank you! Have made these multiple times with blueberries and raspberries and always use Apple sauce only (around 5-6 Tbsp), meaning no oil, and only whole wheat flower. Have also substituted the egg for a chia-egg (worked perfectly as well) and use erythritol instead of sugar. It seems to me regardless of what I do, this recipe just works and is SO TASTY O MY GOD! Even my husband, who never eats my experiments, loves these, no matter how much I experiment on them. THANK YOU SO MUCH!!