Easy, delicious Banana Blueberry Muffins! This Blueberry Banana Muffins recipe is healthy, yummy and the perfect texture. Simple to make too!
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These blueberry and banana muffins are 100% whole grain, refined sugar-free, loaded with nutrients, and so delicious! Prepare a batch before a busy week for the whole family to enjoy!
They are similar to our favorite Healthy Blueberry Muffins, but with the added moisture from ripe bananas and added whole grains and fiber with the oats!
Healthy and wholesome banana blueberry muffins make the perfect, easy breakfast on the go, especially when paired with our Egg Muffin Cups!
You’ll love these healthy Banana Blueberry Muffins
- Low sugar: Lots of muffin recipes are loaded with refined sugar and processed sweeteners, these muffins are sweetened with bananas, blueberries, and a hint of maple syrup.
- Versatile: You can enjoy these for breakfast, or as a snack. You totally could even warm one up, serve it with ice cream and call it dessert or crumble it over yogurt for a healthy parfait!
- Easy to make: These muffins use less than 15 ingredients (mostly pantry staples) and take just over 30 minutes to make!
Ingredients for Blueberry Banana Muffins
Here are the healthy ingredients you need to make these muffins:
- old fashioned rolled oats
- whole wheat flour
- baking soda, baking powder, sea salt
- maple syrup
- coconut oil
- vanilla extract
- fresh blueberries
You can find substitutions for all of these ingredients below in the green shaded box.
We love these silicone muffin liners too!
How to make Banana Blueberry Muffins
- Pulse the oats in a food processor for about 30 seconds until fine flour forms. Here’s a link to our favorite food processor
- Stir together dry ingredients until well incorporated.
- Whisk together wet ingredients until well combined.
- Combine wet and dry ingredients until there are no lumps or streaks. Fold in blueberries.
- Scoop the batter into lined muffin tins. Sprinkle the tops of the muffins with whole oats (optional).
- Bake at 350° for 20-25 minutes or until the muffins pass the toothpick test (poke one with a toothpick and if it comes out clean the muffins are done).
Blueberry Banana Muffin Recipe Substitutions and Additions
Whole wheat flour – I used whole wheat all-purpose flour to make this recipe 100% whole grain. If you are not a fan of whole wheat flour you can substitute regular all-purpose flour. I haven’t tried making this recipe with only oat flour but it may work. Whole wheat flour can never be replaced 1:1 with almond or coconut flour. It simply will not work. Almond and coconut flour absorb moisture differently. Try looking for a paleo blueberry muffin recipe instead!
Oats – The oats in this recipe are used to make oat flour. I used old-fashioned rolled oats, but you can make oat flour using almost any plain oats you have on hand. Check out this post for How to Make Oat Flour.
Bananas – Make sure your bananas are overripe and brown, or at least spotty! Underripe bananas will not add enough sweetness and moisture to the recipe. I have not tested using frozen overripe bananas. In past experiences using frozen bananas, this can add too much moisture to the recipe making the muffins a bit soggy when stored.
Eggs – If you need to make this recipe vegan-friendly or egg-free, using 2 flax seed eggs will work. The texture will be slightly different and the muffins won’t have as much height but they will still taste great! For 1 flax egg, combine 1 tbsp of flaxseed and 2 ½ tbsp of hot water in a small bowl and stir together. Set aside for about 10 minutes or until the mixture thickens. This recipe will need 2 flax eggs.
Fresh blueberries – I like fresh blueberries in this recipe because the colors don’t bleed making a greyish-finished muffin. However, if they are not in season or you want to use what you have on hand, frozen berries will work fine! Do not thaw the berries before adding them to the recipe.
How to serve Banana and Blueberry Muffins
- Serve these banana and blueberry muffins warm for the perfect easy breakfast.
- To turn these into dessert, serve them with vanilla ice cream and top them with more fresh berries
- For an easy snack, smear some peanut butter (or other nut butter) on these or enjoy them with yogurt.
Blueberry Banana Muffin Recipe Pro Tip
Measure the oats whole and not after they have been blended into flour. You will need ½ cup of whole old-fashioned oats.
Measure the bananas out once you have mashed them. A slightly rounded 1 ½ cups of mashed banana will ensure that these muffins are sweet and moist enough. If you choose not to measure out the banana, you may get muffins that are too soggy or too dry.
Fill the muffin liners full. These muffins have enough height and structure not to spill over and make a mess.
Banana Blueberry Muffin Recipe FAQs
Fresh blueberries work best, but if you use frozen blueberries add them into your batter still frozen for the best results. If you do use frozen berries, you will likely get a more grey-blueish muffin.
For extra moist muffins, you can add about 1/4-1/2 a cup of greek yogurt to your batter
These muffins will last in an airtight container for up to one week. These banana blueberry muffins will also last for up to 3 months in the freezer
I used old-fashioned rolled oats pulsed in a food processor for this recipe. Check out this post for How to Make Oat Flour.
We don’t prefer to smash the blueberries because they will burst some when baked.
Storing Blueberry Banana Muffins
Storing: These muffins are best stored at room temperature in an airtight container. Allow them to cool fully before placing them in a container or resealable bag. The muffins will be good for up to 1 week.
Freezing: For longer storage, you may freeze this recipe. Simply place the cooled muffins in an airtight container and place them in the freezer. When you are ready to enjoy them, pull them from the freezer and allow them to thaw at room temperature for about 12 hours. You can also microwave until thawed.
Reheating: You can reheat this recipe in the microwave or toaster oven.
Healthy Blueberry Banana Muffins
- ½ cup old-fashioned oats 45 g OR ⅓ cup oat flour
- 2 cups whole wheat all-purpose flour 260 g
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp sea salt
- 1 ½ cup mashed overripe banana about 4 medium bananas or 380 g mashed
- 2 large eggs
- ½ cup pure maple syrup
- ¼ cup coconut oil melted
- 1 tsp vanilla extract
- 1 cup fresh blueberries rinsed and drained
- Extra oats for sprinkling – Optional.
- Preheat the oven to 350 F. Line a muffin pan with muffin liners and set aside.
- Place the oats in a high-powder food processor or blender. Pulse for about 30 seconds or until a fine flour forms (make sure there are no whole oats!). Here’s a link to our favorite food processor
- Place oat flour, whole wheat flour, baking soda, baking powder, and salt in a small bowl and stir until everything is well incorporated.
- In a large mixing bowl add mashed bananas, eggs, maple syrup, coconut oil, and vanilla. Whisk together until everything is well combined.
- Pour the dry ingredients into the bowl with the wet ingredients and stir until there are no lumps or streaks.
- Fold in the blueberries using a rubber spatula. Make sure they are evenly distributed.
- Scoop the batter into the muffin liners. These are large muffins, so it is okay to fill the liners almost entirely full. Sprinkle the tops of the muffins with whole oats (optional).
- Place the muffin pan in the oven and bake for 20-25 minutes or until the tops are golden and the inside of the muffins pass the toothpick test (poke one with a toothpick and if it comes out clean the muffins are done).
- Store muffins at room temperature in an airtight container for up to 1 week.