Banana Blueberry Muffins

3 banana blueberry muffins in paper muffin liners on a white plate

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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!


  • 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


  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.

Keywords: banana blueberry muffins, blueberry banana muffins


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