This page contains some affiliate links. Please review my disclosure policy.

For a healthy breakfast or snack, whip up a batch of these banana blueberry muffins. Naturally sweetened with ripe bananas and fresh or frozen blueberries, these muffins are a delicious way to curb your hunger!

banana blueberry muffins on a white plate
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

We’re on a serious muffin kick around here! They’re just the perfect snack, breakfast or even dessert and my entire family loves them. I also appreciate that muffins freeze well because I’m always trying to prep healthy options for my 2 year old.

These Banana Blueberry Muffins are made with simple ingredients that you probably already have on hand and are a great use of those browning bananas you have on your countertop or in your freezer. In fact, the more brown, the better!

Most importantly, the flavor is perfection and honestly cannot be beat! After rounds of recipe testing these banana blueberry muffins are both adult and toddler-approved!

Why Make These Muffins?

Great question! Here’s why you’ll want to add these Banana Blueberry Muffins to your menu:

  • Sugar-Free– These muffins are naturally sweetened entirely by ripe bananas! No added sugars required.
  • Dairy-Free – with coconut oil and almond milk, no dairy is required to make these muffins.
  • Freezer-Friendly – These blueberry banana muffins freeze well so you can always have bakery-style muffins on hand.
  • Kid-Approved! – Just ask my very picky two year old!

Ingredients Needed

  • Mashed Bananas – use extra ripe bananas. The more ripe, the better! You can mash them with the back of a fork or potato masher. Bananas will act as your sweetener in this recipe.
  • Blueberries – frozen or fresh blueberries both work!
  • All Purpose Flour – you could also use whole wheat or gluten-free flour though I haven’t tested this myself.
  • Baking soda + Baking powder – For rise.
  • Cinnamon – adds a nice spicy sweetness.
  • Salt – This helps to amplify the flavors but you can omit if you’re watching your sodium.
  • Coconut Oil – I’ve used coconut oil to keep these blueberry banana muffins dairy-free but you could also use butter.
  • Vanilla extract – Adds a delicious vanilla bean flavor
  • Almond milk – you could also use a different dairy-free milk or regular dairy 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 combine flour, baking powder, baking soda and salt

dry ingredients in a mixing bowl

STEP 2: MIX WET INGREDIENTS + COMBINE

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

banana blueberry muffin batter in a mixing bowl.

STEP 3: BAKE MUFFINS

Divide batter evenly into muffin pan. Bake for 20-25 minutes or until edges are lightly browned and tops spring back. Test muffins by inserting a toothpick into center and when it comes out clean, muffins are ready. Allow to cool in tin for 20 minutes before removing to cool completely on a wire rack.

banana blueberry muffins baked in a muffin tin

Easy Substitutions

These banana blueberry muffins taste delicious as is but there are a couple of swaps & substitutions you can make if required or desired

  • Swap the berries – you can easily swap in blackberries or raspberries in place of fresh or frozen blueberries. Fresh or frozen will both work.
  • Sub in chocolate chips – you can omit the blueberries and use 1/2 cup chocolate chips instead if your prefer and banana chocolate muffin!
  • Change the milk – I like unsweetened almond milk in these blueberry oatmeal muffins but any plant-based milk will do. Dairy milk will likely also work but note that I haven’t tested it myself.
  • Substitute the flour – I have tested these with all-purpose regular white flour. I would imagine they would work with gluten-free flour or whole wheat flour (for a fiber boost!) but note I have not tested them.
  • Swap the coconut oil – don’t have coconut oil or allergic to coconuts? Feel free to substitute with butter. Just be sure to melt it.

*Note: I have not tried making these muffins without an egg. You’re welcome to try substituting with a flax egg but I have not tested it so be warned!

Storage + Freezing

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

To freeze: Store in a single layer in a large ziploc bag (you may need to use more than one bag). Remove from freezer a few hours before eating to bring to room temperature.

More Healthy Muffin Recipes:

Print

Banana Blueberry Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

For a healthy breakfast or snack, whip up a batch of these banana blueberry muffins. Naturally sweetened with ripe bananas and fresh or frozen blueberries, these muffins are a delicious way to curb your hunger!

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Snack
  • Method: Bake
  • Diet: Vegetarian

Ingredients

Scale
  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • pinch of salt
  • 3 large extra ripe bananas, mashed
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup almond milk
  • 1 large egg
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a muffin tin with paper liners or silicone cups.
  3. In a medium bowl combine flour, baking powder, baking soda and salt
  4. In a large bowl mix mashed bananas with coconut oil.
  5. Add in vanilla, almond milk and egg and combine well.
  6. Slowly stir dry ingredients in wet ingredients until just combined.
  7. Fold in blueberries.
  8. Divide batter evenly into muffin pan.
  9. Bake for 20-25 minutes or until edges are lightly browned and tops spring back. Test muffins by inserting a toothpick into center and when it comes out clean, muffins are ready.
  10. Allow to cool in tin for 20 minutes before removing to cool completely on a wire rack.
  11. Store in an airtight container for up to 3 days or see instructions above for freezing.
blueberry banana muffins stacked on a white plate

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3 Comments