Healthy Banana Blueberry Muffins

Why These Banana Blueberry Muffins Are the Best

I try not to use “best” too often, but these muffins deserve the title. Here’s what makes them so darn good:

• Tested for perfection. I made this recipe three times in order to get it JUST right. I wanted to make sure that, despite using the healthier ingredients, the texture was still springy and moist, with a sweet flavor that appeals to kids. (Basically, I wanted them to BE healthy but not TASTE healthy.)
• Wholesome ingredients. I used honey and applesauce instead of sugar; the bananas also add sweetness and help with the texture and moistness. Then I swap in whole wheat flour instead of all-purpose flour. Instead of butter, I use coconut oil, which also helps keep these banana blueberry muffins fabulously moist.
• Perfect for little eaters. These banana blueberry muffins are a great healthy muffin recipe for toddlers to start with. They’re a moist, easy to chew muffin that your little peanut will love! They make a great on the go breakfast if you’re in a hurry, a fiber filled food to throw into your kiddos lunch or hand to them for a mid-day snack!
• Easy to make. This recipe is a cinch! Although you will need a second bowl for tossing the blueberries with flour (this keeps them from sinking to the bottom of the muffins!), the batter is all made in a single bowl. 

What You’ll Need

Here’s a list of what you’ll need for these healthy banana blueberry muffins. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Whole wheat flour – I like using straight up whole wheat flour because I love the heartiness and subtle nuttiness it adds, but you can also use white whole wheat flour if you’d like, which is a bit milder.
• Honey – For natural sweetness. Use a pourable honey, not the kind that comes solid in a jar.
• Unsweetened applesauce – A classic trick for reducing fat in baking recipes while still keeping things moist.
• Coconut oil – You’ll need to melt this so it incorporates evenly into the batter.
• Bananas – The riper the bananas, the more banana flavor and sweetness you’ll get in your muffins.
• Egg – Let this come to room temperature before you start baking.
• Vanilla extract – An all-purpose flavor enhancer!
• Salt – For balance.
• Baking soda – Make sure your baking soda hasn’t expired! This is a common culprit when muffins don’t have a lot of rise.
• Cinnamon – For cozy flavor. Cardamom is another delicious option if you want something a little different.
• White whole wheat flour – For tossing the berries.
• Blueberries – I use fresh berries in this recipe. If you need to use frozen, do not thaw them first. If you thaw them, they’ll change the color of the batter!

Tips and Variations

These pointers will help you make the perfect banana blueberry muffins!

• Don’t overmix the batter. This is the golden rule of muffin making! If you stir too much or too vigorously, you’ll over-activate the gluten and end up with tough, dense muffins.
• Keep over-ripe bananas on hand. When I have bananas that are over-ripe, instead of making muffins or Banana Bread right away, I will pop them in the freezer so they’re ready when I have the time for baking. You can freeze them in a zip-top bag with the peel on, then thaw and peel before baking.
• Add another fruit. Swap half the blueberries for chopped strawberries or peaches for a slight twist on the original.

Serving Suggestions

I like to top these banana blueberry muffins with a little almond butter for some added protein. Cason likes them warmed up with peanut butter. For a more filling breakfast, serve them alongside Smoky Bacon Sweet Potato Hash & Eggs or Mini Quiches (which are also kid-friendly!).

How to Store

• Room temperature: Let your banana blueberry muffins cool completely, then transfer them to an airtight container. Store at room temperature for up to 4 days.
• Freezer: Place the cooled muffins on a baking sheet in the freezer for one hour. Remove from the freezer and place the muffins in a freezer-safe storage bag. Freeze up to 3 months.
• To reheat: Wrap muffins with a paper towel and microwave for 60 seconds. 

More Healthy Muffin Recipes

• Chocolate Banana Muffins
• Skinny Banana Nut Muffins
• Peanut Butter Protein Muffins
• Blueberry Lemon Muffins