my go-to breakfast muffins...
Seriously the best healthy blueberry banana muffins. They’re my current favorite quick breakfast or afternoon snack. I made the recipe with whole wheat & almond flour (but you could totally use all-purpose or gluten-free flour too), ripe bananas, Greek yogurt, a touch of maple syrup for sweetness, plus loads of blueberries. The recipe is family friendly, made in one bowl & perfect for baking with your kiddos.
If you want larger, bakery style muffins use paper tulip shaped liners like these. Because the liners are tall, you can put more batter into each liner, and you’ll end up with 12 large muffins. And if you use frozen blueberries add a minute or two to the baking time. It’s always a little bit longer because the blueberries chill the batter and need to defrost as they warm. I’ve also noticed that muffins made with frozen berries tend to be more moist because the frozen berries add additional moisture.
You can easily substitute all-purpose flour, cup-for-cup gluten free flour, or white whole wheat flour for the classic whole wheat flour. If weighing your flour note that the whole wheat weighs slightly more (whole wheat and white whole wheat weigh 113 grams per cup and all-purpose is 125 grams per cup).
If you like this recipe, you can easily swap the blueberries for chocolate chips, blackberries, raspberries, diced strawberries. Or you can swap the blueberries for diced mango and the Greek yogurt for coconut yogurt. Add some shaved coconut to the top and you’ve got tropical muffins. The options are endless. As you can see, these are very family friendly!
Healthy Blueberry-Banana Muffins
- Prep Time: 30 min
- Cook Time: 15 to 20 minutes
- Total Time: 45 minutes
- Yield: 12 to 14 1x
- Category: muffins
Description
Seriously the best healthy blueberry banana muffins. They’re my current favorite quick breakfast or afternoon snack. I made the recipe with whole wheat & almond flour (but you can use all-purpose or gluten-free flour too), ripe bananas, Greek yogurt, a touch of maple syrup for sweetness, plus loads of blueberries. The recipe is family friendly, made in one bowl & perfect for baking with your kiddos.
Ingredients
- 2 very ripe bananas
- ¼ cup pure maple syrup
- 2 eggs
- ½ cup plain Greek yogurt (I like full fat)
- 2 teaspoons vanilla extract
- 1 cup + 2 tablespoons whole wheat flour, or all-purpose or cup-for-cup gluten-free flour
- ¾ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup avocado oil, or another neutral flavored oil
- 1½ cups fresh or frozen blueberries
- ¼ cup maple sugar, or turbinado or brown sugar for topping
Instructions
Preheat the oven to 400°F. Mix the bananas, maple syrup, eggs, yogurt and vanilla together until smooth, with a few lumps. Add a large pinch of the whole wheat flour to the blueberries, tossing to coat. Add the rest of the flour, almond flour, and remaining dry ingredients to the banana mixture, whisking until smooth. Fold in the blueberries. Line a muffin tin with liners – I like to use two tins and fill every other hole for higher topped, more bakery style muffins. Bake for 16 to 19 minutes. Enjoy!
Notes
You can substitute chocolate chips for the blueberries to make chocolate chip-banana muffins
If you want larger, bakery style muffins use paper tulip shaped liners like these. Because the liners are tall, you can put more batter into each liner, and you’ll end up with 12 large muffins.
If you’re using frozen blueberries the baking time will be 1 to 3 minutes longer because the blueberries chill the batter.
You can easily substitute all-Purpose flour, cup-for-cup gluten free flour, or white whole wheat flour for the classic whole wheat flour. If weighing your flour note that the whole wheat weighs slightly more (whole wheat and white whole wheat weigh 113 grams per cup and all-purpose is 125 grams per cup).
