Healthy Blueberry Banana Muffins

These Healthy Blueberry Banana Muffins are something you can feel good about serving to your family! They’re easy to make, packed with fruit and made with no butter or sugar! They can also be made vegan too!

Nothing goes better with coffee than a fluffy muffin! And of all of the muffins, blueberry is easily my favourite one! However, although muffins are irresistibly delicious, sometimes they come with a bit of guilt. A bakery style muffin can be loaded with sugar, butter and, as a result, calories! While there isn’t anything wrong with an occasional treat, its not something I can enjoy regularly.

Enter this healthy blueberry muffin! Determined to create a recipe I can enjoy more often and feel good about, I set out to make a healthier muffin that still delivers on taste and I am so pleased with the results!

These muffins are everything I wanted them to be. Packed with fruit (both blueberries and bananas), sweetened with honey or maple syrup, and yet still fluffy and tender! *swoon* I’m in love!

Did I mention that these muffins can be made vegan too? Instead of butter, I use coconut oil in these but there are also some other simple swaps you can do to make these vegan friendly. Swap regular eggs with flax eggs (see note in the recipe card for how to do this) and be sure to use a non-dairy milk alternative (coconut milk, almond milk, etc) and you are set!

How to make Healthy Blueberry Banana Muffins

To make these muffins, you will need:

• 2 eggs, whisked (substitute flax eggs instead for a vegan option. See notes below)
• 2 ripe bananas, mushed with a fork
• 1/4 cup butter or coconut oil, melted
• 1/3 cup + 2 tablespoons honey or maple syrup
• 1/4 cup milk of choice
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 2 cups flour (spelt, all purpose or whole wheat)
• 1 cup blueberries

Preheat oven to 350F and add muffin liners to a 12 cup muffin tin.

Mix eggs, bananas, coconut oil, maple syrup, milk, vanilla, cinnamon, salt, baking soda and baking powder together in a large bowl.

Add flour and stir together until well incorporated. Add blueberries and gently fold into the mixture.

Bake for 22 minutes or until a toothpick inserted into the center of the muffin comes out clean.

Remove from oven and let cool in tin for 20 minutes. Gently remove muffins from tin and place on a cooling rack to cool completely.

I hope you enjoy these muffins! If you do, I’d love to hear what you think of them in the comments below!

-Cathy

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Banana Chocolate Chip Oat Muffins
Chocolate Chip Zucchini Muffins
Healthy Double Chocolate Banana Muffins

Healthy Blueberry Banana Muffins

Catherine

These Healthy Blueberry Banana Muffins are something you can feel good about serving to your family! They're easy to make, packed with fruit and made with no butter or sugar! They can also be made vegan too!

4.64 from 11 votes

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Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Course Breakfast, Healthy Snacks

Cuisine American

Servings 12 servings

Calories 180 kcal

Ingredients

  

1x2x3x

• 2 large eggs whisked (substitute flax eggs instead for a vegan option. See notes below)
• 2 ripe bananas mushed with a fork
• 1/4 cup butter or coconut oil, melted
• 1/3 cup + 2 tablespoons honey or maple syrup
• 1/4 cup milk of choice
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 2 cups flour (spelt, all purpose or whole wheat)
• 1 cup blueberries

Instructions

 

• Preheat oven to 350F and add muffin liners to a 12 cup muffin tin.
• Mix eggs, bananas, coconut oil, maple syrup, milk, vanilla, cinnamon, salt, baking soda and baking powder together in a large bowl.
• Add flour and stir together until well incorporated.
• Add blueberries and gently fold into the mixture.
• Bake for 22 minutes or until a toothpick inserted into the center of the muffin comes out clean.
• Remove from oven and let cool in tin for 20 minutes. Gently remove muffins from tin and place on a cooling rack to cool completely.

Notes

To make 2 flax eggs, mix 2 tablespoons ground flaxmeal with 5 tablespoons water. Stir and let sit for a few minutes to thicken.

Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.

Nutrition

Calories: 180kcalCarbohydrates: 31gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 42mgSodium: 214mgPotassium: 128mgFiber: 1gSugar: 12gVitamin A: 191IUVitamin C: 3mgCalcium: 58mgIron: 1mg

The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.

Keyword banana, bananas, blueberries, healthy breakfast, muffins

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