Healthy Blueberry Banana Muffins

Why You’ll Love Healthy Blueberry Banana Muffins Recipe

You’ll love this recipe because it skips refined sugars and still delivers a tender, satisfying muffin thanks to the natural sweetness of ripe bananas and the vibrant pop of blueberries. The texture is soft and moist, and you can easily adapt the recipe for gluten‑free or vegan versions. It’s versatile, fairly simple, and makes a breakfast treat that doesn’t feel overly indulgent.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 ripe bananas

• ¼ cup coconut oil, melted

• ¼ cup honey or agave syrup

• 1 large egg (room temperature is best)

• 1 teaspoon vanilla extract

• 1 ½ cups all‑purpose flour (regular or gluten‑free blend)

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ½ teaspoon kosher salt

• 1 cup fresh or frozen blueberries

Directions

1. Preheat the oven to 350°F (about 175°C). Lightly oil a 12‑cup muffin tin and set aside.

2. In a large bowl, mash the bananas with a fork until mostly smooth with some small lumps remaining.

3. Add the melted coconut oil, honey (or agave), egg and vanilla extract to the mashed bananas and mix well.

4. In the same bowl, add the flour, baking soda, baking powder and salt to the wet mixture. Gently fold until no streaks of flour remain—be careful not to over‑mix.

5. Fold in the blueberries just a few times until evenly distributed.

6. Scoop the batter into the prepared muffin tin, filling each about two‑thirds full (this recipe makes 12 muffins).

7. Bake for 12–15 minutes, or until the muffin tops bounce back when touched and a toothpick inserted into the center comes out clean.

8. Allow to cool slightly in the tin for a few minutes, then transfer to a wire rack to finish cooling.

Servings and timing

• Yields: 12 muffins

• Total time: About 25 minutes (including prep + bake)

Variations

• Add 1 teaspoon almond extract along with the vanilla for a nutty twist.

• Mix in the zest of one lemon when you add the blueberries to brighten the flavor.

• Substitute ½ cup chocolate chips and ½ cup blueberries (or skip the blueberries) for a chocolate‑chip variation.

• Use a gluten‑free flour blend in place of all‑purpose flour to make the recipe gluten‑free.

• For a vegan option: replace the egg with a flaxseed “egg” (1 Tbsp ground flaxseed + 3 Tbsp water) and use maple syrup in place of honey.

Storage/Reheating

Store cooled muffins in a zip‑top bag lined with a paper towel to absorb moisture and prevent them from becoming soggy. At room temperature they’ll stay fresh for up to 5 days; in the refrigerator they can last 7–10 days.
To freeze: once fully cooled, place muffins on a baking sheet so they’re not touching, freeze for ~30 minutes, then transfer into a zip‑top bag (double‑bag for protection). When ready to eat, microwave one or two muffins for about 15 seconds or until warmed through; you can top with a bit of butter if you like.

FAQs

What kind of bananas should I use?

Use ripe bananas—ideally ones that are very yellow with some brown spots. They’re sweeter and easier to mash, which improves the flavor and texture of the muffins.

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. No need to thaw them; fold them into the batter directly. Just be gentle so the batter doesn’t turn blue from the juice.

What if I don’t have coconut oil?

You can substitute melted butter or a neutral oil (like vegetable or canola) instead of coconut oil. The texture will remain similar.

Can I reduce the honey/agave to cut sweetness?

Yes, you can reduce the sweetener slightly if you prefer less sweet muffins, but keep in mind the bananas themselves contribute sweetness and moisture to the batter.

Can I use whole wheat flour or another flour type?

You can substitute up to half the all‑purpose flour with whole wheat flour, but the texture will be a bit denser. For full substitution, use a gluten‑free flour blend if you need gluten‑free (just ensure it’s a 1:1 baking blend so rising works well).

How do I know when the muffins are done baking?

The tops should spring back gently when touched, and a toothpick inserted into the center should come out clean or with just a few moist crumbs—not raw batter.

Can I make jumbo muffins instead of standard size?

Yes — if you want larger bakery‑style muffins, use a 6‑cup muffin pan, increase initial oven temperature to around 425°F for ~8 minutes, then reduce to 350°F and bake about 15 minutes longer (check for doneness).

Can I add nuts or seeds?

Absolutely! Mix in chopped walnuts, pecans or a tablespoon of flaxseed or chia seed into the batter during the blueberry addition step for added texture and nutrition.

How do I prevent the muffins from becoming soggy when stored?

Line the storage bag or container with a paper towel to absorb extra moisture; avoid sealing them while still warm. If refrigerating, make sure they’ve fully cooled and consider placing a dry paper towel in the container.

Can I turn this batter into a loaf instead of muffins?

Yes, you can. Grease a loaf pan, pour the batter in, and bake at around 350°F for approximately 45–55 minutes (or until toothpick comes out clean), adjusting for your oven and loaf size.

Conclusion

These blueberry banana muffins strike a delightful balance between taste and health. They’re simple to make, versatile, and packed with natural sweetness and fruity flavor. Whether you’re looking for a quick breakfast option, a snack to pack, or a treat that’s lighter than usual baked goods, this recipe delivers. Enjoy them fresh (maybe warmed with a little butter), share them with family or friends, or freeze a batch for a future easy grab‑and‑go option.