Blueberry Banana Healthy Muffins

Name: Blueberry Banana Healthy Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 2 ripe bananas, mashed; 1 cup fresh blueberries; 1/3 cup honey; 1/4 cup vegetable oil; 1 large egg; 1 teaspoon vanilla extract; 1 1/2 cups whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon cinnamon

Highlighted under: Healthy & Light

I absolutely love making these Blueberry Banana Healthy Muffins for breakfast or a midday snack. They come together quickly and are packed with nutritious ingredients. The combination of ripe bananas and juicy blueberries lends a delicious sweetness that makes them irresistible. Plus, by using whole grain flour and honey as a sweetener, I can enjoy guilt-free indulgence. Each bite is moist and satisfying, making it easy to grab one on busy mornings. Trust me, these muffins will become a favorite in your household!

Created by

Emily

Last updated on 2026-01-30T22:37:27.583Z

As I was experimenting with healthy baking, I discovered how well blueberries and bananas complement each other in muffins. The sweetness of the bananas naturally sweetens the batter while adding moisture, which helps achieve that fluffy texture we all crave. I found that using overripe bananas gave the muffins an extra burst of flavor, making each bite delightful.

Additionally, I tried substituting refined sugar with honey and was pleasantly surprised by the result. It not only kept the muffins moist but also added a subtle depth of natural sweetness. Baking these muffins is not only rewarding, but it also fills my kitchen with a wonderful aroma that makes my family eager to taste them.

Why You Will Love This Recipe
Deliciously moist with a perfect balance of fruity sweetness
Packed with fiber from whole grains and fruits
Quick and easy to prepare, perfect for busy mornings

Choosing the Right Bananas

For this recipe, selecting ripe bananas is crucial. They should be well-spotted with brown freckles, indicating they are sweet and can easily be mashed. Overripe bananas not only add flavor but also moisture to the muffins, enhancing their texture. If you've got bananas that are just too ripe for your taste, consider using them in this recipe instead of tossing them out.

If you don’t have enough ripe bananas, you can quickly ripen them in the oven. Wrap the unpeeled bananas in foil and place them on a baking sheet at 300°F (150°C) for about 15-20 minutes. This will soften them and enhance their sweetness, making them perfect for your muffins.

Perfecting Your Muffin Batter

When mixing your wet and dry ingredients, be mindful of mixing time. Ideally, you want to mix until just combined. Overmixing can lead to dense muffins because it develops the gluten in the flour. To achieve a light, airy muffin, stop mixing as soon as you no longer see dry flour. A few lumps in the batter are completely normal.

If you’re looking for added texture, consider incorporating a handful of chopped nuts or seeds. They not only complement the flavor of the muffins but also add a delightful crunch. Just be sure to fold them in gently with the blueberries to prevent breaking them apart.

Ingredients

For the Muffins

2 ripe bananas, mashed
1 cup fresh blueberries
1/3 cup honey
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

Mix Wet Ingredients

In a large bowl, combine the mashed bananas, honey, vegetable oil, egg, and vanilla extract. Mix until well combined.

Combine Dry Ingredients

In another bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon.

Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Fold in Blueberries

Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

Fill Muffin Tin

Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Pro Tips

For extra flavor, try adding chopped nuts like walnuts or pecans to the batter. If you prefer a less sweet muffin, feel free to reduce the honey to 1/4 cup.

Storage Tips

To keep your Blueberry Banana Muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to preserve them for longer, they freeze remarkably well. Just place cooled muffins in a resealable freezer bag and they’ll last for up to three months. When ready to enjoy, thaw them at room temperature or pop them in the microwave for a quick warm-up.

If you find that the muffins are starting to become a bit dry after a few days, consider reheating them briefly in the microwave or oven. For a quick reheating method, microwave for 10-15 seconds to restore moisture and warmth.

Serving Suggestions

These muffins are delightful on their own, but you can elevate them with a few extras. Try spreading a thin layer of almond or peanut butter on top for a protein boost that complements the fruity flavors. A dollop of Greek yogurt paired with a drizzle of honey can also make for a nutritious snack or breakfast.

For a fun twist, serve these muffins with a homemade blueberry compote. Simply simmer fresh blueberries with a splash of water and a teaspoon of honey until they burst and thicken. This not only enhances the blueberry flavor but adds a lovely visual appeal when drizzled on top of the muffins.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just fold them in gently while the batter is still cold to prevent them from bleeding.

→ How should I store the muffins?

Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I make these muffins vegan?

Yes, you can replace the egg with a flax egg and use maple syrup instead of honey for a vegan version.

→ What can I do if my batter is too thick?

If your batter is too thick, you can add a little milk or water, one tablespoon at a time, until you reach the desired consistency.